Abstract
Preservation of commercial “instant lamen” has been studied from a practical point of view with special regard to oxidizing denaturation.
“Instant lamen” was wrapped with color cellophane (red or green) as filter and then was exposed to sunlight and fluorescent lamp.
The peroxide value of fat that was extracted with ether from the sample was measured at regular time intervals.
Consideration of the transmittance of the color cellophane in ultraviolet and visible regions and of the relative energy of sunlight and the fluorescent lamp showed that 450-550mμ and ultraviolet region near 385mμ had considerable influence on the denaturation of the lamen.
The denaturation of the lamen was also carried out about the influence of various temperatures (room temp., 30, 40 and 50°C) under sealed condition in a paste-board box-that is, in the same condition as in that of transportation and storage.
As the result, in the case of the ronm temperature and 30°C, the fat extracted did not show any great change of the peroxide value. Under conditions of 40 and 50°C, however, the peroxide value gradually increased.
As above mentioned, it has been found out that no matter how high the surrounding temperature may be, for instance, during the summer season, if the light of 450-550mμ of visible portion and ultraviolet region near 385mμ are eliminated the preservation of the “instant lamen” under vacuum, is possible without oxidizing denaturation over a period of a month.
