한국응용과학기술학회지 (Journal of the Korean Applied Science and Technology)

  • 제28권4호
  • /
  • Pages.464-471
  • /
  • 2011
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  • 1225-9098(pISSN)
  • /
  • 2288-1069(eISSN)
한국응용과학기술학회 (The Korean Society of Applied Science and Technology)
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가공조건에 따른 참기름의 benzo(a)pyrene 변화

The Changes of Benzo(a)pyrene in Sesame Oil Affected by Processing Conditions

  • 장기화 (경기대학교 외식조리관리학과)
  • Jang, Gi-Hwa (Dept. of Foodservice and culinary management, Kyonggi University)
  • 투고 : 2011.11.16
  • 심사 : 2011.12.06
  • 발행 : 2011.12.30
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초록

Sesame oil is a simple pressed oil as unrefined oil. During manufacturing process of roasting-expression, benzo(a)pyrene[B(a)P] formed as a strong carcinogenic substance is cause a social problem. In manufacturing process of sesame oil, it had following the forming pathway of benzo(a)pyrene[B(a)P] as well as minimizing plan of B(a)P formation. Suitable roasting condition by roaster was during 15~20min at $220^{\circ}C$, B(a)P content in sesame oil was $1.35{\sim}1.57{\mu}g/kg$. Between roasting temperature and/or roastingtime and forming amount of B(a)P was showed a linear correlation. As a point of view the turbidity and yield of final product, roasting process of the more regular level was required.

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참고문헌

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