가열식용유(加熱食用油)에 관(關)한 연구(硏究)(II) -미(米)강유(油)의 유동성(流動性)과 지방산변화(脂肪酸變化)에 관(關)해서-

A Study on the Heated Edible Oils(II) -Flow Properties and Changes of Fatty Acid Compositions on the Rice Bran Oil-

The effect of heating time (0 to 30 hours at $180{\pm}5^{\circ}C$) on the change of flow properties, fatty acid compositions and some other characteristics such as acid value, iodine value, peroxide value and density of purified edible rice bran oil were observed. flow properties were measured with Maron-Belner type capillary viscometer. Newtonian motion was observed in non-heated oil and the oil heated for 5 hours but non-Newtonian motion was observed in the oil heated for more than 10 hours and at high shear stress. The fatty acid compositions were analyzed by gas liquid chromatography and all the components of fatty acids were reduced in amounts with extention of heating time. The acid value, peroxide value and density were increased but iodine value were decreased with extension of heating time.