|
KMID : 0380619880200050637
|
|
Korean Journal of Food Science and Technology
1988 Volume.20 No. 5 p.637 ~ p.643
|
|
|
Effects of Composited Treatment on the Increase of the Useful Life - time of Frying Oil
|
|
김인환/Kim, In Whan
신현경/김철진/Shin, Hyun Kyung/Kim, Chul Jin
|
|
|
Abstract
|
|
|
|
The useful life of frying oil was increased by treating the frying oil with a composited powder comprising water, citric acid and porous rhyolite carrier. The color darkening and foaming tendency of the oil during frying operation was apparently retarded. Increase rates of polar lipid components, dielectric constant and formation of the conjugated dienes and trienes of the used frying oil were reduced to two thirds of the oil without treatment during 84 hr frying operation. Iodine value and polyenoic index was also much less decreased by treatment. The treatment, however, have no significant effect to inhibit the decrease of smoke point and the increase of viscosity.
|
|
|
KEYWORD
|
|
|
|
|
|
FullTexts / Linksout information
|
|
|
|
|
|
Listed journal information
|
|
|