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混合油의 熱酸化에 對한 Tocopherol, 구연산 및 燐酸鹽의 相乘효果

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영문명
Synergistic Effect of Tocopherol, Citric Acid and Sodium Polyphosphate on the Thermal Oxidation of Blending Oil
발행기관
한국응용과학기술학회 (구.한국유화학회)
저자명
Chang Hun Ki(張賢基)
간행물 정보
『한국응용과학기술학회지』한국유화학회지 제7권 제1호, 63~70쪽, 전체 8쪽
주제분류
공학 > 화학공학
파일형태
PDF
발행일자
1990.05.30
4,000

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국문 초록

영문 초록

Influence of mixing ratio of blending oil (rice bran oil : RBD palm olein = 1 : 1, 1 : 4 mixture: w/w) and natural tocopherol, citric acid, and sodium polyphosphate on enhancement of oxidation stability of blending oil under the condition of tap water infulx(1 ml/min/200g oil) were compared by AOM test after heating these system at 180℃. In addition, the effects of tocopherol, and synergist on oxidition stability were also tested with potato chips fried with blending oil(1 : 4 mixture). The result obtained were as followes; 1. The test of RBD palm olein addition of 50% and 80% against rice bran oil on oxidation stability showed that the higher the palm olein contents in blending oil, the higher the oxidation stability. 2. The test of oxidation stability, adding l00ppm, 200ppm and 400ppm of natural tocopherol in two different types of blending oils, A(1 : 1 mixture) and B(1 : 4 mixture), disclosed that blending oil B was more positively effective, and this trend was superior at 200ppm level particularly. Furthermore, oxidation stability was enhanced remarkably upon addition of 100ppm of natural tocopherol, and 50ppm of citric acid together with 50ppm, 100ppm and 200ppm of sodium polyphosphate in general. Especially, 200ppm of sodium polyphosphate addition induced the most synergetic effect on oxidation stability showing as much as 3 times compare to control. 3. The results of oxidation stability obtained by peroxide value on potato chips fried with blending oil (1:4 mixture} added tocopherol, citric acid and sodium polyphosphate and preserved at 60℃ revealed that addition of tocopherol and 50ppm of citric acid together with 200ppm of sodium polyphosphate treatment was the most synergistic coinciding with AOM test results.

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ABSTRACT
I. 緖論
II. 材料 및 方法
III. 結果 및 考察
IV. 要約
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APA

Chang Hun Ki(張賢基). (1990).混合油의 熱酸化에 對한 Tocopherol, 구연산 및 燐酸鹽의 相乘효果. 한국응용과학기술학회지, 7 (1), 63-70

MLA

Chang Hun Ki(張賢基). "混合油의 熱酸化에 對한 Tocopherol, 구연산 및 燐酸鹽의 相乘효果." 한국응용과학기술학회지, 7.1(1990): 63-70

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