揚げ油におけるシリコーンオイルの機能について (第1報) : 種々の加熱操作によるシリコーンオイルの効果の検討

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It is generally well-known that silicone oil (SiO) increases thermal stability of a frying oil. However, the mechanism for its stability is not well-defined. <BR>Therefore, this studies have been undertaken in order to elucidate the mechanism with which SiO suppressed the thermal deterioration of a frying oil. <BR>In the present paper, the effect of SiO on the stability in an oil was investigated by various heating procedures. <BR>The oil (refined but not deodorized soybean oil) was treated with stirring up its surface in beaker and air bubbling through a glass-tube inserted into a test tube (25mm×25cm) by varying temperature (120, 150, 180, and 240°C) and SiO content (1, 10, 100, and 1000 ppm), respectively. Further, frying test was practically carried out at 240°C using TOFU-NAMAAGE. The extend of deterioration of these heated oil was evaluated by the viscosity measurments. <BR>In any heating procedures, it was shown from the above experiments that the thermal deterioration (polymerization) of the frying oil was much more suppressed with an increase of SiO added.
社団法人日本油化学会の論文