揚げ油におけるシリコーンオイルの機能について (第5報)
油脂加熱時の油脂の対流に及ぼすシリコーンオイルの影響
1985 年 34 巻 3 号 p. 187-190
詳細
1985 年 34 巻 3 号 p. 187-190
In determining the mechanism by which silicone oil (SO) suppresses the thermal deterioration of a frying oil, the influence of SO on the convection of soybean oil was examined. In this experiment, two kinds of SO were used : dimethyl polysiloxane (SO-DMPS) which very effectively suppresses the thermal deterioration of frying oils and methyl phenyl polysiloxane (SO-Phenyl-S) which has no such effect.
To observe the degree of convection, the following method was used. One drop of soybean oil colored with Sudan III was added to soybean oil with or without SO heated at 150°C, 180°C and 210°C.The life span of this pigment, i.e. the time between its addition and disappearance, was measured.
This pigment existed in oil with SO-DMPS for a longer period of time than in oil without SO. The time in oil with SO-Phenyl-S was the same as that in oil without SO.
These observations demonstrate that SO effectively slowed down the convection current of frying oil. The influence of SO on convection current of frying oil seems to be a function of SO.
