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KMID : 0380619880200040493
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Korean Journal of Food Science and Technology
1988 Volume.20 No. 4 p.493 ~ p.497
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Effect of Packaging Materials on Shelf - life of Soybean oil
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고하영/Koh, Ha Young
신동화/강통삼/박형우/Shin, Dong Hwa/Kang, Tong Sam/Park, Hyung Woo
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Abstract
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Peroxide value (POV), acid value (AV), color and flavor of soybean oil packaged with polyethy lene (PE) bottle and Tetra-pack were periodically checked at 60℃, 40℃ for 33 days. POV more quickly increased when the storage temperature became higher. Kinetics of POV was followed the zero-order reaction rate. Q_(10) values of those were in 1.8 in PE bottle and 2.1 in Tetra-pack at 20-40℃. Sensory scores were stable in PE bottle and Tetra-pack 20-40℃ and in Tetra-pack at 60℃, but those reached to the critical sensory point of 5 in PE bottle at 60 after 30 days storage. Therefore, shelf-life of soybean oil could be predicted as 14.1 months and 7.8 months in PE bottle and 32.6 months and 22.5 months in Tetra-pack at 15℃ and 25℃ by reaction rates of POV, Q_(10) values and sensory scores.
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KEYWORD
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