동아시아식생활학회지 (Journal of the East Asian Society of Dietary Life)
- 제16권6호
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- Pages.717-723
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- 2006
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- 1225-6781(pISSN)
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- 2288-8802(eISSN)
재가열 튀김유의 이화학적 특성과 전자코에 의한 향기 패턴 분석
Physiochemical Properties of Repeated Deep-frying Oil and Odor Pattern Analysis by Electronic Nose System
- Kim, Nam-Sook (Dept. of Food Science and Technology, Chungnam National University) ;
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Shin, Jung-Ah
(Dept. of Food Science and Technology, Chungnam National University) ;
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Lee, Ki-Teak
(Dept. of Food Science and Technology, Chungnam National University)
- 발행 : 2006.12.28
초록
Chemical characteristics of soybean oil after deep-frying with potato sticks (200 g, 10% w/w of soybean oil) were studied according to the 34 deep-frying times. After consecutive 34 deep-frying, total polyunsaturated FA contents was gradually decreased while the total saturated FA and trans FA were increased. Acid value and peroxide value were increased while iodine value decreased, respectively. The Hunter