揚げ油におけるシリコーンオイルの機能について (第10報) : 従来の諸説の再検討

概要

論文の詳細を見る
Silicone oil (SO) greatly increases the thermal oxidative stability of frying oils at high temperature. Our previous paper indicated SO to be concentrated both on the oil-air interface and oil-vessel interface.<BR>To clarify the mechanism by which SO on the oil-air interface suppresses the thermal deterioration of frying oil, the following experiments were carried out.<BR>1) The temperature of the air-oil interface was measured by a surface thermometer while heating the frying oil and was usually lower than that of the bulk in the fryer. The difference in temperatures of surface and bulk was considerable in oil with SO than in that without it. It thus appears that SO effectively slows down the convection current of frying oil.<BR>2) Soybean oil, MCT and their mixtures were heated at 180°C and the degree of oil deterioration was estimated in terms of viscosity and carbonyl value in each case. The degree of deterioration was essentially the same for each oil. Same experiment with fish oil, MCT and their mixtures gave basically the same results.
社団法人日本油化学会の論文