各種フライ油に対するシリコーン油の熱劣化防止効果について
1982 年 31 巻 11 号 p. 915-920
詳細
1982 年 31 巻 11 号 p. 915-920
Preventive effect of silicone oil(SO)on the thermal deterioration of various frying oils was tested under the conditions of simulated deep-fat frying(SDFC)and of thermal oxidation(TTHC or THOC). Under the TTHC or the THOC, the effect differed obviously among the lot of oils. On the other hand, a considerable effect on all oils was observed under the SDFC. On the minimum effective concentration, it required at least 1 ppm under the SDFC, while 0.1ppm was enough under the TTHC.
Atrace of SO in the oils was measured by the graphite furnace-atomic absorption spectrophotometric method after concentration by means of low temperature separation. As a results, it was observed that the effect of SO under the THOC was not appeared any more in the oils which contains a trace of SO as small as 0.05 or 0.07ppm.
