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Effect of Deodorizing Conditions on Color in Soybean Oil  

Kim, Duk-Sook (Department of Food Science and Technology, Seoil College)
Lee, Keun-Bo (Department of Food Science and Technology, Seoil College)
Publication Information
Journal of the Korean Society of Food Culture / v.20, no.5, 2005 , pp. 627-631 More about this Journal
Abstract
Deodorized soybean oils(DSO) were obtained to 2 types. Sample 1 was carried out a general refining process, which was degumming-alkali refining-bleaching-deodorizing. Sample 2 and 3 were not general refining process, its were carried out only both decantation of insoluble impurities and batch type deodorizing(BTD). At this time, BTD was composed of 3 stages, operating differences were vacuum degree, maximum temperature, stripping steam and retention time etc. DSO obtained were appeared original physicochemical characteristics. Sample 1 had acid value 0.034, Lovibond color, 9.1Y/0.9R, peroxide value 0 and thin yellow color's soybean oil. But sample 2 had acid value, 0.078, Lovibond color, 65.0Y/18.39R/4.2B/0.1N, peroxide value, 0.7 and bright green color's soybean oil. Sample 3 had acid value, 0.072, Lovibond color, 37.3Y/3.8R/0.1B/0.1N, peroxide value 1.6 and dark brown color's soybean oil. These colorful DSO were expects as raw-materials of various seasoning oils as like pine needle and/or perilla leaf seasoning oil.
Keywords
soybean oil; deodorizing condition; colorful oil;
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