フライ調理現場における総合的なフライ油管理手法  [in Japanese] Comprehensive Frying Oil Control Method for Business Use of Deep-fry Cooking  [in Japanese]

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Abstract

フライ調理現場より収集したフライ油を用いて,重合物量と粘度上昇率,極性化合物量とPCテスター移動距離に極めて高い相関があることを見出した.粘度上昇率とPCテスター移動距離は,重合物量や極性化合物量を定量するHPLC法と比較して,迅速かつ簡易に測定出来るものであり,複合的なフライ油の劣化を判断する方法として有効であると判断できる.実際のフライ調理現場での廃油基準としては,我々は粘度上昇率15~20%(重合物量8~10%に相当),PCテスター移動距離24~27mm(極性化合物量20~25%に相当)を推奨する.

In order to assess the deterioration of frying oil, viscosity-increasing ratio and a new thinlayer chromatography method (3M PCtester) were evaluated with 46 daily oil samples from commercial delicatessens, restaurants, and frozen food makers producing fried foods. We also determined color, acid value, anisidine value, polymerized compounds, and polar compounds. The viscosity-increasing ratio was highly correlated with the amount of polymerized compounds (correlation coefficient: 0.980). The traveling distance in PCtester was also highly correlated with the amount of polar compounds (correlation coefficient: 0.921). However, the acid value and the anisidine value were less correlated with the amount of polymerized or polar compounds. Polymerized compounds and polar compounds were determined usually by HPLC, which needs long time. However, the determination of viscosity-increasing ratio and the PCtester method are simple and rapid. Therefore, these methods in combination with acid value determination can be used as an easy comprehensive frying oil control method for business use. We recommend the viscosity-increasing ratio 15-20% and the PCtester traveling distance 24-27mm as the criteria for wasting deteriorated frying oil.

Journal

  • Nippon Shokuhin Kagaku Kogaku Kaishi

    Nippon Shokuhin Kagaku Kogaku Kaishi 49(6), 422-427, 2002-06-15

    Japanese Society for Food Science and Technology

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Codes

  • NII Article ID (NAID)
    10008560251
  • NII NACSIS-CAT ID (NCID)
    AN10467499
  • Text Lang
    JPN
  • Article Type
    Journal Article
  • ISSN
    1341027X
  • NDL Article ID
    6187437
  • NDL Source Classification
    ZP34(科学技術--食品工学・工業)
  • NDL Call No.
    Z17-126
  • Data Source
    CJP  CJPref  NDL  J-STAGE 
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