食用固形油脂融点測定の自動化について (第4報)

DOI Web Site Web Site

書誌事項

タイトル別名
  • Automatic Melting Point Determination of Edible Solid Fats. IV.
  • ショクヨウ コケイ ユシ ユウテン ソクテイ ノ ジドウカ ニ ツイテ 4 コ
  • Mettler Softening Points of Solid Fats
  • 固形油脂のメトラー軟化点

この論文をさがす

抄録

In order to utilize the Mettler softening point (MSP), the method for measurement of softening point of coal tar and pitch, for solid fat, conditions for measurement were examined with four kinds of solid fat. Measured values of MSP of hardened and unhardened solid fat were comparatively examined with values obtained by other methods, especially those from the Mettler dropping point (MDP) and softening point by the JIS method (SFP). Results obtained were as follows : <BR>1) Values obtained by measurement of MSP tended to become higher with a more rapid rate of temperature rise and the values tended to become more scattered. However, values from MSP became approximately equal to those from MDP when temperature was raised at the rate of 1°C/min, and scatter of the values was relatively small. <BR>2) In soybean oil and fish oil with low degree of hardening and in coconut oil with high degree of hardening, temperature range of the SFI curves in the low SFI region was relatively wide, MSP showed lower value than MDP, and scatter of the values was comparatively large. With progress of hardening in the former two oils and lower the degree of hardening in the latter oil, this temperature range became narrower, and the difference between MSP and MDP, and scatter of measured values tended to become smaller. <BR>3) In all of the hardened oils, correlation between MSP and SFP was recognized at 0.1% level of significance. In addition, scatter from the regression line was small, indicating the close relation between the two.

収録刊行物

  • 油化学

    油化学 28 (3), 180-184, 1979

    公益社団法人 日本油化学会

詳細情報 詳細情報について

問題の指摘

ページトップへ