| アイテムタイプ |
紀要論文 / Departmental Bulletin Paper(1) |
| 公開日 |
2009-07-02 |
| タイトル |
|
|
タイトル |
フライ油性状への揚げ回数およびさし油の影響 |
| タイトル |
|
|
タイトル |
Effects of Frying Time and Addition of Fresh Oil on Deep Frying Oil Properties |
|
言語 |
en |
| 言語 |
|
|
言語 |
jpn |
| 資源タイプ |
|
|
資源タイプ識別子 |
http://purl.org/coar/resource_type/c_6501 |
|
資源タイプ |
departmental bulletin paper |
| ID登録 |
|
|
ID登録 |
10.14993/00000374 |
|
ID登録タイプ |
JaLC |
| 著者 |
大野, 佳美
辰巳, 真紀
金澤, 万希
宮川, 久邇子
Tatsumi, Maki
Kanazawa, Maki
Miyagawa, Kuniko
|
| 抄録 |
|
|
内容記述タイプ |
Abstract |
|
内容記述 |
The carbonyl value (COV) and p-anicidine value (AnV) of frying oil increased with the number of uses whether or not fresh oil was added to used oil. The acid value(AV)increased from 0.16(fresh oil)to 1.08 with the number of uses, while AV did not increase when fresh oil was added to the used oil. The amounts of C18:2 and C18:3 acids tended to decrease with the number of uses. Judging from the values of COV, AnV and AV, no deterioration of frying oil was noted in this study. The fried foods were evaluated by a sensory test, however, personal preference had a great influence on the results and the effect of the addition of fresh oil to the used ones was not clear |
| 書誌情報 |
武庫川女子大学紀要. 自然科学編
巻 47,
p. 89-93,
発行日 2000-03-31
|
| ISSN |
|
|
収録物識別子タイプ |
ISSN |
|
収録物識別子 |
0916-3123 |
| 書誌レコードID |
|
|
収録物識別子タイプ |
NCID |
|
収録物識別子 |
AN10187277 |
P089-093.pdf (326.7 kB)
