フライ油の老化に関する研究 (第4報) : 慣用補充法による老化

概要

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The deterioration and rancidity of the oil are caused by the free radicals formed in oil which have a catalytic and chain reactive character for oxidation.<BR>These free radicals are more accelerated by the frying temperature and metallic fry-fitting.<BR>The objective of this experimental work was to investigate how the oil deterioration is accelerated under the usual additional-frying method which replenishes fresh oil to the loss. Another method is the “Circulation method” whereby oils is not supplied, but rotated fry oils was compared with the usual frying method.<BR>The detail of this experiment was as follows; 6kg of soybean oil, 36kg of fry material (344 persons), 14 batch of fry-times (7hr in total) and 52-day-period. As a result, the usual method was deteriorated more rapidly than the another.<BR>From the carbonyl value and conjugated dienoic acid content, distinction in oil stability between the two type flying-method has been shown in each period.
社団法人日本油化学会の論文