Effect of High Electric Fields on the Oxidative Stability of Soybean Oil

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  • 大豆油の酸化安定性に対する高圧電場処理の影響
  • ダイズアブラ ノ サンカ アンテイセイ ニ タイスル コウアツ デンバ ショリ

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The effect of AC high electric field on the oxidative stability of soybean oil was investigated. Four intensities of electric fields of alternating current with a frequency of 60Hz, ranging from 10 to 105kV/m, were applied to soybean oil at different times (10, 30, 60, 120, 480 min, and continuously), which were stored in the dark at 60°C. The increase of the oil weight was determined by weighting method (JOCS), and the conjugated diene and carbonyl value (COV) were determined by absorbance at 234nm and 440nm, respectively. When the soybean oils were treated with 10, 15 and 50kV/m for 60, 120 and 480 min by plate electrode, the oxidative stabilities increased on storage at 60°C, and a preventive effect of oxidation was also shown during storage at high temperature (120t). But by treatment with 15kV/m for continuity and 105kV/m for 120 min in plate electrode, or treatment with 15kV/m or 50kV/m for 120 and 480 min by wire electrode, the oxidative stability decreased. Consequently, the shelf life of soybean oil was considerably improved by treatment with moderate electric fields.

Journal

  • Food Preservation Science

    Food Preservation Science 24 (3), 183-188, 1998

    Japan Association of Food Preservation Scientists

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