한국식품과학회지 (Korean Journal of Food Science and Technology)
- 제12권3호
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- Pages.200-204
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- 1980
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- 0367-6293(pISSN)
탈산 팜유의 저장조건이 그의 고온 탈색도에 미치는 영향
Effect of Storage Condition of the Refined Palm Oil on its Heat Bleachability
- 이준식 (한국과학원 생물공학과)
- Rhee, Joon-Shick (Department of Biological Science and Engineering The Korea Advanced Institute of Science)
- 발행 : 1980.09.30
초록
식용유 정제 공장에서의 실제적인 조건 하에서 저장된 말레이시아산 탈산팜유(refined palm oil)의 연속식 고온 탈색 공정(continuous heat bleaching process)의 가능성을 알아 보기 위하여 일련의 실험을 하였다. 그 결과를 보면, 5개월간의 저장 기간 중 종종 시료(試料) 채취(採取) 시(時)를 제하고는 계속해서 고체상으로 stainless steel 저장 탱크에 저장한 경우, 연속식으로 고온 탈색 후 산성 백토에 의한 탈색과 탈취 공정을 거친 최종 팜유는 탈색 및 탈취만을 거치는 재래식 공정에 의해서 얻은 최종 팜유 보다 붉은 색이 훨씬 감소되었고, Lovibond color로 각각 1.3 red와 2.6 red 이었다. 한편 5개월간의 저장 기간 중, 질소 가스 존재 하에 carbon steel 저장 탱크에서
A series of tests ware conducted to find out whether continuous heat bleaching of the refined Malaysian plam oil stored in different conditions could reduce color of the finished oil in an actual plant situation. When the refined oil was stored in a stainless steel tank and was not abused by heat during 5 month storage period, heat bleaching followed by clay bleaching and deodorization resulted in a substantial reduction in color of the finished oil in comparison to conventional process (clay bleaching of the refined oil followed by deodorization) (2.6 vs 1.3 red in Lovibond color). However, when the refined oil was stored in a carbon steel tank and was highly abused by heat in the presence of iron picked up from the tank (6.53 ppm) during the same storage period, heat bleaching followed by clay bleaching and deodorization did not help reduce color of the finished oil in comparison to the conventional process (2.7 vs 2.8 red in Lovibond color). It was also shown that oxidation values were not good indices for heat bleachability. Heat bleaching caused slight increase in polymer content of the oil. However, trans isomers were not increased when the oil was heat bleached.
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