• 대한가정학회지
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• 제11권4호
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• pp.374-387
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• 1973

This work was carried out to investigate the changes of chemical and physical properties of frying oil, when it was used many times continuously without adding new oil. Four kinds of frying oil (soybean oil, rapeseed oil, shortening and crude lard) and slices of potato and Aji (kind of fish) were used in the experiment under the condition of home cooking. Obtained results were as in the followings. 1. Acid values and peroxide values of each frying oil were under the safety level (A. V = 1.5, Po. V = 50) except crude lard, when frying works were continuously repeated five times for 50 days. 2. Changes of saponification values of each frying oil showed a decreasing tendency except the crude lard. But in cases, stickiness or clothing of oil were not seen in frying even at the five times frying. 3. Changes of optical density of each frying oil showed a decreasing tendency in all cases, according to the times of frying, especially at the first time frying. 4. Maximum heights of the shamp of each frying oil and their shampholding activites when heated, were slowly increased according to the times of frying. 5. Without concerning the cooking condition (kinds of oil, cooking material and repeating times of frying) decrement of oil in once frying was almost exactly 20g per 150g. 6. Decrements of cooking material in all cases of frying showed almost constant values, potato to be 40% and Aji 20%. 7. Differences of smoke point between new and old oil (frying repeated 5 times) showed also almost constant values. Liquid oil (soybean oil and rapeseed oil) showed number (6-$10^{\circ}C$), on the contrally solid oil (shortening and crude lard) a high number (10-$25^{\circ}C$). 8. Results of public tastic for the frying products were almost good even in that of a low five times frying, but the products, of third time frying with crude lard were expressed as disagreeable.

• 한국식품조리과학회지
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• 제14권2호
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• pp.177-181
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• 1998

감자 및 닭튀김의 튀김회수에 따른 튀김유의 물리화학적 특성의 변화를 경시적으로 측정하였다. 튀김유의 온도변화는 닭튀김의 경우보다 감자튀김의 경우 더 큰 것으로 나타났다. 튀김과정 중에 튀김재료인 냉동감자의 중량감소는 21.9% 정도이었으며 닭튀김의 경우 닭튀김물의 중량감소는 12.8% 정도인 것으로 나타내었다. 튀김횟수인 15회까지의 감자 튀김유와 닭튀김유의 산가는 튀김횟수에 따라 지속적으로 증가하였으며 이들의 산가는 모두 0.6이하로 나타났다. 튀김횟수인 15회까지의 감자와 닭튀김유의 과산화물가는 일률적으로 증가하지 않았다. 튀김횟수에 따른 감자와 닭튀김유의 요오드가의 변화는 거의 보이지 않았다. 감자 및 닭튀김시 튀김유의 색상은 튀김횟수가 증가함에 따라 R(red)및 Y(yellow)가 뚜렷이 증가되었으며, 닭튀김유는 감자튀김유보다 훨씬 높았다. 튀김횟수가 증가함에 따라 linoleic acid의 감소와 oleic acid의 상대적인 증가를 나타내었다. Linoleic acid의 감소와 oleic acid의 증가는 감자튀김유보다는 닭튀김유에서 더욱 큰 것으로 나타났다.

• 동아시아식생활학회지
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• 제22권4호
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• pp.527-534
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• 2012

본 연구에서는 닭튀김을 일정기간 반복 재사용했을 때, 닭튀김 횟수에 따른 튀김유 및 튀김닭의 품질 저하 정도를 비교, 검토하였다. 닭 110마리 튀긴 후의 튀김유 및 튀김닭의 산가는 각각 2.27 및 1.90이었으며, 공액 이중 산가는 각각 0.70 및 0.44였다. 과산화물가는 튀김 횟수에 따른 일률적인 증가를 보이지 않았다. 닭 110마리 튀긴 후 튀김유의 지방산조성을 보면, 리놀레산과 리놀렌산의 함량은 감소하고, 팔미트산과 스테아르산, 올레산의 함량은 상대적으로 증가하였다. 110마리 튀긴 후의 튀김유와 튀김닭의 트랜스지방산의 함량은 각각 0.75 및 0.45%이었으며, 벤조피렌의 함량은 각각 2.20 및 2.19 ${\mu}g/kg$으로 거의 차이가 없었다. 전체적으로 튀김유와 튀김닭의 품질은 닭 60마리 튀긴 후 현저하게 감소되었다.

• 대한영양사협회학술지
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• 제4권1호
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• pp.99-108
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• 1998

The purpose of this study was to investigate the effect of frying methods of chickens ; deep-fat frying with raw chickens(A), with pre-cooked chickens(B) on the physicochemical properties of frying oil and fried chickens in the school foodservice. Acid, peroxide and TBA value of frying oil were significantly increased by increasing the number of frying times and those of method A were higher than those of method B. On the contrary, Iodine value was decreased significantly with increasing the number of frying times but there is no significant difference between method A and B. In fatty acids, the content of saturated fatty acid increased while that of unsaturated fatty acid decreased as the frying times increased. Also viscosity, yellowness and redness increased significantly by increasing the number of frying times. The content of vitamin $B_1 $, of fried chicken by the frying methods was not significantly different, but vitamin $B_2 $the method A was higher than by the method B. Ca, P, Na, K and Fe contents of fried chickens by the method A were higher than those by the method B.

• 한국식품조리과학회지
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• 제28권4호
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• pp.443-450
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• 2012

This study was investigated the effect of an oil-water fryer on quality properties of deep frying oil used for chicken. The acid and conjugated dienoic acid values of frying oil using an oil-water fryer were lower than those using a deep fat fryer, whereas the iodine value of frying oil using an oil-water fryer was higher than that using a deep fat fryer. The peroxide values of frying oil did not increase with frying number. Frying oil with an oil-water fryer had lower palmitic acid, stearic acid and oleic acid, and higher linoleic and linolenic acid contents than those with a deep fat fryer. The contents of trans-fatty acids in frying oil using a deep fat fryer and oil-water fryer after frying 110 chickens were 0.75% and 0.47%, respectively. The benzopyrene contents of frying oil using a deep fat fryer and an oil-water fryer after frying 110 chickens were 2.20 and $1.61{\mu}g/kg$, respectively.

• 한국식품조리과학회지
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• 제18권3호
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• pp.340-348
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• 2002

Changes in the physicochemical properties of frying oil after single or repeated use in foodservice establishments were studied. The experiment was designed to simulate the practical frying practice based on a survey from the dieticians in the food service establishments. Used oils came from the single frying of mackerel and the sequential frying of 1) potato and mackerel, 2) battered pork and mackerel, and 3) potato, battered pork, and mackerel. The used oil samples were analyzed and compared with the fresh one. Oil quality parameters such as acid value, peroxide value, thiobarbituric acid value, iodine value, viscosity, and color were measured at each step of deep-fat frying. The physicochemical properties of the frying oils have been more or less affected by the frying conditions. However, the used oils resulted from the experimental trials were within the range of acceptance as indicated by the acid and peroxide values.

• 한국식품영양과학회지
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• 제30권2호
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• pp.256-260
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• 2001

This study was carried out to investigate effect of ultrasonic treatment on the quality of frying chicken meat. Moisture content of ultrasonic treated leg meat was lowest to 59.7%, moisture content of breast meat was higher than leg meat and protein content of control was higher than ultrasonic treatment. Fat content of ultrasonic treatment was higher than control and leg meat was higher than breast meat. Hunter's L (lightness) and a (redness)-value was not different between frying methods, but L-value of breast meat and a-value of leg meat was higher than leg and breast meat, respectively. Hunter's b (yellowness)-value was not different among frying chicken meats. Frying loss of ultrasonic treatment was significantly lower than control, water holding capacity was higher than control. VBN content of ultrasonic treatment was comparatively higher than control, TBA number of ultrasonic treatment was highest to 0.78mg malonaldehyde/kg. Hardness, springiness and cohesiveness of frying chicken meat was not different between frying methods, but difference of chicken muscle parts were significantly showed. Chewiness was not different among frying chicken meats and shear force value of control breast meat was lowest to 1.9kg. In case of sensory score, aroma and taste of frying chicken meat were out different between frying methods, but texture, juiciness and palatability of ultrasonic treatment were higher than control and that of breast meat were higher than leg meat.

• 대한가정학회지
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• 제24권4호
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• pp.75-84
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• 1986

The followings are the results of the study on decomposition of oil during the process of frying hot-dogs with soybean oil. First, the oil was heated repeatedly for six days, four hours two session per day. Then the oil was observed when heated under identical condition except for the exclusion of the frying ingredients. And the oil itself was heated constantly for a period of 48 hours. 1. The AV and Carbonyl Value of all frying oils increased with each use (but the oil in which frying ingredients with all other oils) 2. All frying oils showed a tendency to increase initially, then decrease their POV and TBA Number during their heating process. 3. The IV of all oils showed a slight decrease except for oil with frying ingredients added, with showed a substantial decrease. 4. Oil with frying ingredients showed a substantial increase in its oxidized fatty acid level, and others showed a tendency to increase according to the frying time. Decomposition of soybe an oil during the process of frying hot-dogs was studied. Three treatment was performed first, the oil was heated (with hot-dogs) repeatedly four hours in each session, two sessions per day for six days. Second, the oil was heated without hot-dogs under identical condition, Third, the oil was heated constantly for 48 hours.

• 대한가정학회지
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• 제19권2호
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• pp.213-221
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• 1981

This theiss deals with the effects of addition of silicone oil to the polymerization and oxidation of frying oil in the practical deep fat frying process. The measurement of frying oil stability was carried out under various silicone oil content and compared with controlled frying process. In controlled frying process A.V., C.O.V., TBA, and contents of petroleumether insoluble fatty acids were increased as time was increased. It means thermal oxidized polymerization and hydrolysis of frying oil was occurred. When silicone oil was added to frying oil, it's thermal stability was better than that of the controlled oil and the degree of thermal stability was changed according to the contents of silicone oil. We obtained the highest degree of thermal stability when silicone oil was added 1ppm.

• 한국유기농업학회지
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• 제23권4호
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• pp.987-997
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• 2015

오미자의 포제방법에 따른 생리활성 변화를 비교하기 위해 항산화 활성을 평가하였다. 항산화 활성 평가를 위해 총 폴리페놀 및 플라보노이드 함량 측정, DPPH radical 소거활성, ABTS radical 소거활성 그리고 환원력을 측정하였다. 총 폴리페놀 함량은 포제처리를 하지 않은 오미자에 비해 청초 전처리, 주정 전처리를 한 오미자 모두 함량이 증가하였고 $220^{\circ}C$에서 12분 동안 청초 전처리를 하였을 때 가장 높게 증가하였으며 플라보노이드 함량에서도 폴리페놀 함량과 유사한 결과를 나타냈다. DPPH radical 소거활성에서는 $220^{\circ}C$에서 처리하였을 때 생오미자 보다 활성이 증가하였으며 12분 동안 처리된 청초오미자에서 효과적이었다. ABTS radical 소거활성에서는 $140^{\circ}C$에서 3분 동안 처리한 청초오미자의 활성이 효과적으로 나타났고 환원력을 측정한 결과 생오미자, 청초 전처리, 주정 전처리에서의 활성 차이는 미비하였으나 비교적 $220^{\circ}C$에서 12분간 처리를 하였을 때 가장 효과적이었다. 이 결과는 포제처리 과정 중 열에 의한 오미자의 약리성분이 변화됨으로써 생리활성 변화에 기인한 것으로 판단되어진다. 따라서, 오미자의 항산화 활성은 비교적 청초 전처리에서 효과적이었으며 $220^{\circ}C$에서 12분간 처리하였을 때 가장 효과적으로 활성이 증가함을 확인하였다.