硬化ヤシ系油脂の劣化について (第5報) : 水蒸気の透過, 吸着性について

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A series of experiments on the low-temperature deterioration of hardened coconut oil series showed that this phenomenon relates to their crystal structure. In the present series of work, relation of permeability and sorption of water to crystal structure was examined.<BR>1) Permeability through a thin fat membrane was greater at 15°C than at 5°C, and greater in hardened palm kernel oil than in hardened coconut oil, the order being reverse of that of deterioration. Examination of the permeation curve showed that, in contrast to hardened beef tallow, the time to reach a steady state was slow and that there was a point of inflexion.<BR>2) Sorption of water decreased in the order of hardened palm kernel oil, hardened coconut oil and hardened cotton seed oil, and sorption of water seemed to beccome easier with decreasing permeability. While hardened cotton seed oil was able to desorb completely, hardened palm kernel oil and hardened coconut oil had difficulty in desorption, indicating the high hygroscopicity.<BR>3) Specific surface area, obtained by the BET method, decreased in the order of hardened palm keanel oil, hardened coconut oil, and hardened cotton seed oil.
社団法人日本油化学会の論文