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KMID : 0381019770100030001
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Korean Journal of Nutrition
1977 Volume.10 No. 3 p.1 ~ p.6
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A Study on the Heated Edible Oils(Ⅰ)
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金恩愛/Kim, Eun-Ae
申甲徹/金幸子/朴載玉/Shin, Kab-Choul/Kim, Haeng-Ja/Park, Jae-Ok
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Abstract
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Flow properties of heated edible oils, such as soybean, rapeseed, rice bran, corn and perilla oils, were measured with Maron-Belner type capillary viscometer. These oils were heated at 1805C (general cooking temperature) for 5^20 hours except soybean oils (5^40 hours).
Fluidities of these heated oils except rice bran oil were decreased according to heating time and decreasing ratio of fluidity was outstanding after 15 hour heating in corn oil and 20 hours heating in soybean and perilla oils.
All the oils examined in this experiments except rice bran oil showed non-Newtonian motion after 15 hour heating at high shear stress and Newtonian motion at less than 10 hour heating.
In the soybean oil, nrn-Newtonian flow property was cutstanding after 30 hour heating at 1805C.
Rice bran oil exhibit characteristic flow property, that is, non heated rice bran oil has lowest fluidity but heated one has highest fluidity compared to other oils examined in this experiment. Change of fluidity with extension of heating time was not detected and non heated rice bran oil showed non-Newtonian motion.
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