Studies on the Standardization of Fat Stability Test. IV.
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- HORIKAWA Kazuo
- Osaka Municipal Technical Research Institute
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- ARAKI Yukio
- General Testing Research Institute of Japan Oilstuff Inspectors' Corporation
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- IWAMOTO Shigeo
- Nippon Oil and Fats Co., Ltd.
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- KAWAKAMI Tutomu
- Miyoshi Oil and Fat Co., Ltd.
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- FURUKAWA Masahiro
- Fuji Oil Co., Ltd.
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- FUNAJI Tokushichi
- Nisshin Oil Mills, Ltd.
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- ZENDA Hirohumi
- Honen Corporation
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- NAKANO Tukasa
- Ueda Oils and Fats Mfg. Co., Ltd.
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- HIRATA Yoshiaki
- Japan Food Research Laboratories
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- HIROI Michito
- Showa Sangyo Co., Ltd.
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- MORIMOTO Kyozo
- Hiroshima Prefectural Food Technological Research Center
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- TSUTSUMI Kentaro
- Rinoru Oil Mills Co., Ltd.
Bibliographic Information
- Other Title
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- 油脂の安定性試験の標準化 (第4報)
- 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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Abstract
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.
Journal
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- Journal of Japan Oil Chemists' Society
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Journal of Japan Oil Chemists' Society 42 (6), 435-441, 1993
Japan Oil Chemists' Society
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Details 詳細情報について
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- CRID
- 1390001205335737216
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- NII Article ID
- 10006794973
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- NII Book ID
- AN00245435
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- ISSN
- 0513398X
- 18842003
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- NDL BIB ID
- 3826339
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- Data Source
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- JaLC
- NDL
- Crossref
- CiNii Articles
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- Abstract License Flag
- Disallowed