It is generally well-known that silicone oil (SiO) increases thermal stability of a frying oil. However, the mechanism for its stability is not well-defined.
Therefore, this studies have been undertaken in order to elucidate the mechanism with which SiO suppressed the thermal deterioration of a frying oil.
In the present paper, the effect of SiO on the stability in an oil was investigated by various heating procedures.
The oil (refined but not deodorized soybean oil) was treated with stirring up its surface in beaker and air bubbling through a glass-tube inserted into a test tube (25mm×25cm) by varying temperature (120, 150, 180, and 240°C) and SiO content (1, 10, 100, and 1000 ppm), respectively. Further, frying test was practically carried out at 240°C using TOFU-NAMAAGE. The extend of deterioration of these heated oil was evaluated by the viscosity measurments.
In any heating procedures, it was shown from the above experiments that the thermal deterioration (polymerization) of the frying oil was much more suppressed with an increase of SiO added.
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