• 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.

• 동아시아식생활학회지
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• 제16권6호
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• pp.717-723
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• 2006

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 $L^{\ast}$ value decreased while each $a^{\ast}\;and \;b^{\ast}b$ value were gradually increased. Electronic nose equipped with 12 metal oxide sensors was used for the discrimination of odor pattern of frying oils against the times of deep-trying. The proportions of 1st and 2nd principal component analysis showed 75.97% and 21.23%, respectively. While 6 among total 12 sensors well responded to discrimination of odor in the repented frying oils, suggesting that the odor pattern of each oil after deep-frying would be discriminated against fresh soybean oil, especially after 14 times. From the results, electronic nose could differentiate the degree of quality deterioration of the repeated deep-frying oils.

• 한국식품조리과학회지
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• 제17권6호
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• pp.533-541
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• 2001

This research was carried out to obtain the information about the use of deep-fat-fried foods and treatment of oils used for deep-fat-frying at home. Data were obtained through questionnaires from 442 housewives in Chonbuk area. The frequency of taking deep-fat-fried foods was affected by ages and residential area. Average score for the preference of deep-fat-fried foods was 3.60 in the 5 point scale. Fifty three percent of the respondents prepared deep-fat-fried foods by themselves at home. The oil most commonly used for deep-fat-frying was soybean oil followed by com oil. Proper frying temperature was determined by dropping salt or food coating materials into the oil. Oil color was used as a parameter for determining the life of frying oils by 81.2% of the respondents. Most of the respondents appealed to use oils one more time after filtering. For the disposal of used frying oil, 65.7% of the respondents used some kinds of absorbing papers; 16.1% made soaps and 10.7% discarded into a sink. According to correlation analysis, the frequency of taking deep-fat-fried food had positive relationships with housewives's health status, preference for foods prepared with oil and fats and family's preference for deep-fat-fried foods.

• 한국식품과학회지
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• 제52권1호
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• pp.46-53
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• 2020

Carrots were deep fat fried with sunflower oil (SO), palm oil (PO), and a blend of palm and sunflower oils (PSO with PO:SO as 2:8 or 4:6) at different temperatures (180 and 190℃) and lengths of time (0.5 to 2.5 min). The quality of deep fat fried carrots was determined by the moisture and fat content, color, conjugated dienoic acid (CDA), hydroperoxide, p-anisidine value, and fatty acid composition. The moisture content of fried carrots decreased with increasing frying time, while the fat content increased. The CDA and p-anisidine values of carrots fried with SO were higher than those fried with PO because of greater unsaturated fatty acids content in SO. PSO was a better choice than SO or PO for deep fat frying carrots in the aspects of oxidative stability and ratio of unsaturated to saturated fatty acids. These results indicate that the quality of deep fat fried carrots depends on the type of oil and frying temperature used, as well as the length of time.

• 한국식품과학회지
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• 제31권4호
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• pp.919-923
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• 1999

꽁치의 가식부를 가정에서 쓰이고 있는 조리방법 (pan frying, deep fat frying, steaming, microwave cooking)으로 조리를 한 후에 지방산 조성의 변화를 알아보았다. 꽁치의 총지방질 함량은 $21.87%{\sim}30.63%$로 개체마다 차이가 있었지만, 지방산 조성 (평균값)은 $C_{22:1}\;(21.75%)>C_{20:1}\;(15.81%)>C_{16:0}\;(11.75%)>C_{22:6}\;(DHA,\;10.61%)>C_{14:0}\;(7.04%)>C_{20:5}\;(EPA,\;5.13%)$ 등의 순으로 주요 지방산을 구성하고 있었다. SFA에 대한 PUFA의 조성비는 1.07이었고, n-6 계열 PUFA에 대한 n-3 계열 PUFA의 조성비는 9.15로 꽁치는 n-3 계열 PUFA의 주요 공급원임을 보여 주었다. 조리를 한 후, 대표적인 n-3 계열 PUFA인 EPA와 DHA의 조성비 변화를 살펴보면 EPA는 pan frying한 후에는 6.98%, deep fat frying한 후에는 26.93%, steaming한 후에는 1.16%, microwave cooking한 후에는 15.12% 감소하였다. DHA역시 pan frying한 후에는 4.30%, deep fat frying한 후에는 15.99%, steaming한 후에는 3.26%, microwave cooking한 후에는 9.56% 감소하였다. 본 실험 결과 steaming 조리한 경우에서 EPA와 DHA 모두 가장 적은 감소율을 나타내었고, pan frying, microwave cooking, deep fat frying 순으로 감소율이 커졌다.

• 한국식품조리과학회지
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• 제9권4호
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• pp.293-297
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• 1993

This study aims to seek ways to improve frying stability of soybean oil which is widely used for deep frying while at the same time attempting to develop new frying oil and fat of high quality. Taking soybean oil as a control group, the study fried frozen potatoes with hydrogenated soybean oil with iodine value ranging from 60 to 110 for 15 hours. The test results showed that in frying stability, hydrogenated soybean oil with iodine value of 87 and 63 was superior to normal soybean oil and hydrogenated soybean oil with iodine value of 111(P<0.05). In sensory evaluation, however, no significant difference can be detected among groups(P>0.05). The correlation between physicoche-mical properties and sensory evaluation results was highest for smoke point and viscosity. This study concludes, therefore, that hydrogenated soybean oil with iodine value of 60~90 is better than normal soybean oil as deep-frying oil.

• 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.

• 동아시아식생활학회지
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• 제23권4호
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• pp.470-476
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• 2013

The property of deep frying oil is one of the important factors in fried food quality. The purpose of this study is to identify the quality of deep frying oil in continuous usages for 4 days by two types of fryers: traditional deep-fat fryer and modified oil-water fryer. After frying pork cutlets, the frying oil was kept not only for several physical analyses such as color, viscosity, and water content but also for the quality analyses of frying oil, such as free fatty acid, double bond changes and oxidative rancidity formation. The oil fried in a traditional deep-fat fryer was significantly increased in terms of physical values including moisture content, viscosity, and color, compared to those of the modified fryer, continuously for 4 days. The oil fried by a traditional deep-fat fryer exhibited a significant increase in its free fatty acid content compared to that fried by a modified oil-water fryer, while the iodine value was significantly decreased in the oil fried by a traditional deep-fat fryer when compared to control oil and oil fried by the modified oil-water fryer. In the peroxide value as an indicator of primary oxidation products, the oil fried by both fryers was significantly increased till the second day but decreased in value after the third day because of unstable hydroperoxide decomposition. The p-anicidine value is used as an indicator of secondary oxidation products, the oil fried in a traditional deep-fat fryer was significantly increased in value compared to that of a modified oil-water fryer.

• 한국생활과학회지
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• 제22권3호
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• pp.485-492
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• 2013

The temperature changes of dumpling(mandu) during cooking process were examined and the effects of time-temperature and/or time-size interactions on internal temperature were studied. Mandu was purchased from local markets and classified by its weight(small, medium, and large). Boiling, steaming, pan frying, and deep fat frying were adopted. Internal temperature was measured with a food thermometer in every one minute. The internal temperature of mandu increased over time in every cooking process(p<0.05). After three minutes the internal temperature of mandu in boiling, pan frying, and deep fat frying reached over at $74^{\circ}C$, which is high enough temperature to kill the harmful bacteria, but not in steaming. The internal temperature of mandu was significantly affected by cooking time, size, and both in boiling, steaming, and deep fat frying(p<0.05). There were significant differences between the internal and surface temperatures of mandu in the cooking processes except pan frying in three minutes(p<0.05). The results of this study indicate three minutes' cooking of the mandu by boiling, pan frying, and deep fat frying is safe enough to eat. However, longer steaming time is needed in order to reach safe temperature. This study also indicates the cooking time and size of mandu appear to be major factors in determining the internal temperature achieved at $74^{\circ}C$. More research is needed to check time to reach a safe temperature in the cooking process of mandu by steaming.

• 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.