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http://dx.doi.org/10.12925/jkocs.2011.28.4.11

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

Jang, Gi-Hwa (Dept. of Foodservice and culinary management, Kyonggi University)
Publication Information
Journal of the Korean Applied Science and Technology / v.28, no.4, 2011 , pp. 464-471 More about this Journal
Abstract
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.
Keywords
benzo(a)pyrene[B(a)P]; roastingtime; forming amount; sesame Oil;
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Times Cited By KSCI : 1  (Citation Analysis)
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