한국식품과학회지 (Korean Journal of Food Science and Technology)
- 제17권2호
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- Pages.128-130
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- 1985
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- 0367-6293(pISSN)
수산및 인산이 미강유의 탈검에 미치는 영향
Effect of Oxalic and Phosphoric acid on Degumming of Rice Bran Oil
- Kim, Sun-Ki (Division of Biological Science and Engineering, Korea Advanced Institute of Science and Technology) ;
- Yoon, Suk-Hoo (Division of Biological Science and Engineering, Korea Advanced Institute of Science and Technology) ;
- Kim, Chul-Jin (Division of Biological Science and Engineering, Korea Advanced Institute of Science and Technology) ;
- Cheigh, Hong-Sik (Department of Food Science and Nutrition, Pusan National University)
- 발행 : 1985.04.01
초록
미강유의 탈검에 알맞는 탈검제(Degumming agent)를 찾기 위하여 85% 인산과 4%, 8% 및 12% 수산의 탈검효과를 비교하였다. 85% 인산을 미강조유 1kg당 2ml 첨가할 때와 4%의 수산을 조유 1kg당 20ml를 처리할 때 미강조유내의 검물질을 96.6%까지 제거 할 수 있었다. 탈검후 수율은 인산을 이용할 때 61.0%, 수산을 이용할 때 63.6%로 나타났다.
Solutions of 4.8 and 12% oxalic and 85% phosphoric acid were used for degumming of crude rice bran oil. 96.6% of total phosphatides was removed by degumming with either 2ml of 85% phosphoric acid or 20ml of 4% oxalic acid when added to 1kg of crude rice bran oil. Yields after degumming with oxalic and phosphoric acids were 63.6% and 61.0%, respectively.
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