한국식품영양학회지 (The Korean Journal of Food And Nutrition)
- 제11권1호
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- Pages.6-10
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- 1998
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- 1225-4339(pISSN)
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- 2287-4992(eISSN)
탈취온도가 옥수수 기름의 이화학적 특성에 미치는 영향 제2보, 탈취온도가 옥수수기름의 냉각시험 및 발연점에 미치는 영향
Effect of Deodorizing Temperature on Physicochemical Characteristics in Corn Oil 2. Effect of Deodorizing Temperature on Cold Test and Smoke Point in Corn Oil
초록
탈취온도가 옥수수기름의 냉각시험 및 발연점에 미치는 영향을 측정해 보았다. 탈취온도가 상승할수록 투입되는 탈납유 대비 탈취유의 냉각시험 결과는 현저히 하락하였으며, 26
It was determined to effects on cold test(CT) and smoke point (SP) of deodorizing temperature(DT) in corn oil. Increase of DT was induced to decrease of CT in deodorized oil, which was against the winterized oil inleted. Especially, the decrease of CT in deodorized oil was sharply at more than 26