書誌事項
- タイトル別名
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- Studies on the Standardization of Fat Stability Test. IV.
- ユシ ノ アンテイセイ シケン ノ ヒョウジュンカ 4 ミズ フンム カネツ
- Tests for Frying Stability by Heating with Water Spraying
- 水噴霧加熱フライ安定性試験について
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抄録
At the Fat Stability Committee of Japan Oil Chemists' Society, the results of fat thermal oxidative stability were previously reported.<BR>The results of collaborative tests on fat-frying stability are presented in the present paper. Soybean, rapeseed, palm oils, and lard were examined at 180°C under continuous water spraying and heat application. Carbonyl, anisidine, and acid values and polar compounds of the frying oils were determined. The carbonyl value and polar compounds increased linearly.<BR>The relation of foaming during fat-frying with variation in the carbonyl value or polar compounds is discussed. It may be possible to assess fat-frying stability on the basis of these two parameters under continuous water spraying and heat application.
収録刊行物
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- 油化学
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油化学 42 (6), 435-441, 1993
公益社団法人 日本油化学会
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詳細情報 詳細情報について
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- CRID
- 1390001205335737216
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- NII論文ID
- 10006794973
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- NII書誌ID
- AN00245435
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- ISSN
- 0513398X
- 18842003
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- NDL書誌ID
- 3826339
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- データソース種別
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- JaLC
- NDL
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- 抄録ライセンスフラグ
- 使用不可
