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KMID : 0665220040170020206
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Korean Journal of Food and Nutrition
2004 Volume.17 No. 2 p.206 ~ p.211
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Effect of Drying Conditions of Steamed Egg Yolk on Acid Value of Duck Egg Yolk Oil
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Ryu Il-Hwan
Lee Gap-Sang
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Abstract
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It is very important to minimize the acid value of oil in the oil and fat industry, because acid value of oil products are a indicator quality. This study was performed to investigate change of moisture content, acid value and free fatty acid content by drying condition such as drying method, temperature and drying time on steamed duck egg york. Also, change of fatty acid composition by acid value. The acid values, moisture contents and free fatty acid contents were showed comparatively lower value by spray drying and freeze drying than by steam drying. but difference that keep in mind between each drying method was not looked. Whereas moisture content, acid value and free fatty acid content of effect of drying temperature reaches in lowest value. also, did not show change until dry 12hours reaching to lowest value by 3.1, 3.0％ and 0.98％ after dry 9hours both moisture content, acid value and free fatty acid content. Also, acid value increase, free fatty acid was increased, where unsaturated fatty acid showed that decrease rapidly.
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KEYWORD
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duck egg yolk oil, acid value, free fatty acid content, drying condition
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