Korean Journal of Food Science and Technology (한국식품과학회지)
- Volume 17 Issue 2
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- Pages.71-74
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- 1985
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- 0367-6293(pISSN)
A Mechanism for the Hydroperoxide Decomposition in a Soybean oil during Thermal Oxidation
가열산화중인 콩기름에서의 하이드로퍼로키사이드(hydroperoxide)의 분해기구
- Shin, Ae-Ja (Department of Food Technology, Korea University) ;
- Kim, Dong-Hoon (Department of Food Technology, Korea University)
- Published : 1985.04.01
Abstract
In the present study, a tentative mechanism for the decomposition of the hydroperoxide formed during the thermal oxidation of an edible soybean oil was proposed. The soybean oil was thermally oxidized at
식용 콩기름의 가열산화과정 초기에 형성되는 가장 중요한 중간생성체인 하이드로퍼로키사이드(hydroperoxide)의 생성기구대신 분해기구의 한 모델을 설정하였다.
Keywords