水噴霧加熱法によるフライ油の変質について(第1報)
実際のフライのモデルとしての水噴霧加熱法
1967 年 16 巻 6 号 p. 351-354
詳細
1967 年 16 巻 6 号 p. 351-354
In the previous paper, the deterioration of frying oils was investigated by the practical frying test protecting the fat surface by means of metal float, and it was observed that oils were protected almost completely from oxidation and polymerization, but the increase of acid value was promoted on the contrary.
Of the various factors affecting the rate of deterioration during deep fat frying, the effect of water to the deterioration can not be disregarded.
A continuous heating system with controlled water supply, that is the continuous water-spraying and heating system, was developed as a model of commercial deep fat frying. As shown in Fig.-1, the condition of water-spraying, heating temperature and the depth of fat layer and so on, were controlled to maintain a stational vaporization of the discharged water.
In the continuous water-spraying and heating system, soybean oil was tested and its chemical and physical changes were determined (Table-1). The effect of specific surface area exposed in air for the deterioration was examined by means of metal float (Fig.-24). As a result, it was observed that the ratio of viscosity increase of the deteriorated oil were proportional to the width of spesific surface area, where the increase of acid value was greater when fat surface was protected by means of metal float. These results were essentially the same with that of previous practical frying test.
Accordingly, this continuous water-spraying and heating system is considered suitable as a model of commercial deep fat frying with the simplicity and good reproducibility.
