몇가지 천연 산화방지물의 첨가가 가열 팜유에 미치는 영향

• 영문명: Influence of some Natural Antioxidants Effect on Thermal Oxidation in Palm Oil
• 발행기관: 한국응용과학기술학회 (구.한국유화학회)
• 저자명: 장영상(Chang Young Sang) 이영수(Yi Young Soo) 강우석(Kang Woo Suk) 신재익(Shin Zae Ik)
• 간행물 정보: 『한국응용과학기술학회지』한국유화학회지 제6권 제1호, 9~14쪽, 전체 6쪽
• 주제분류: 공학 > 화학공학
• 파일형태: PDF
• 발행일자: 1989.05.30

영문 초록

Effectiveness of some natural antioxidants were investigated by measuring the physico-chemical charcteristics and fatty acid composition during thermal oxidation in palm oil. Tocopherol showed most enhanced thermal oxidation stabilities compared to the other natural antioxidants. AR spice was no good AOM stability and changes of acid value but the other parameters were obtained desirable results. The changes of linoleic aicd content was slightly decreased during thermal oxidation. Addition of rosemary and glycyrriza extract increased the stabilities of oil less than tocopherol and AR spice. Order of antioxdative effects was tocopherol, AR spice and others. There was no significiant difference in stability of rosemary and glycyrriza extract.

목차

ABSTRACT

I. 서론

II. 재료 및 방법

III. 결과 및 고찰

IV. 결론

문헌

키워드

natural antioxidant thermal oxidation stability