Combined effect of far infrared heating on the quality of vegetable oil during superheated steam treatment

被引：0
|
作者：
Amatsubo, Tomone [1 ]
Hagura, Yoshio [1 ]
Suzuki, Kanichi [1 ]
机构：
[1] Hiroshima Univ, Grad Sch Biosphere Sci, Higashihiroshima 7398528, Japan
来源：
JOURNAL OF THE JAPANESE SOCIETY FOR FOOD SCIENCE AND TECHNOLOGY-NIPPON SHOKUHIN KAGAKU KOGAKU KAISHI | 2007年 / 54卷 / 07期
关键词：
superheated steam; far infrared heating; oxidation; soy bean oil;
D O I：
暂无
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
Changes in the quality of soybean oil heated using super-heated steam (SHS) combined with far infrared heating (FIH) were compared to those of oil heated using SHS only. Oil quality was measured with respect to acid value (AV), peroxide value (POV) and viscosity. For the SHS treatment, oil was heated at two temperatures (180 degrees C arid 230 degrees]C). For the combined treatment of SHS with FIH (SHS + FIH), oil temperature was 180 degrees C and the surface temperature of the FIH ceramic heater was 230 degrees C. Changes in oil heated by SHS+FIH were similar to those in the SHS-only treatment. All quality values of SHS+FIH oil were between those of the 180 degrees C SHS-only treatment and the 230 degrees C SHS-onlv treatment. The results indicate that FIH heating combined with SHS does riot significantly affect oil quality compared to SHS-only heating, although the treatment temperatures of both methods influenced oil quality.
引用
收藏
页码：347 / 350
页数：4
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