揚げ油におけるシリコーンオイルの機能について (第6報) : 油脂の水分及び溶存気体に及ぼすシリコーンオイルの影響

概要

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To elucidate the mechanism by which silicone oil (SO) surpresses the thermal deterioration of frying oil, the following experiments were carried out.<BR>1) Soybean, linseed and high oleic safflower oils with (11000ppm) or without SO were heated from room temperature to 180°C and their water content was measured by the Karl Fisher method. Water content in oils without SO decreased faster than that of oils with SO.<BR>2) Changes in the amounts of dissolved oxygen in soybean and high oleic safflower oils with SO on heating were compared with those in oils without SO. The amounts of dissolved gases in oils were measured by GLC using a special furnace. The manner in which SO influences the amount of dissolved gases in oils was not clear. The influence of SO on the amounts of water and dissolved oxygen in oils did not account for the ability of SO to prevent the thermal deterioration of frying oils.
社団法人日本油化学会の論文