Art

J-GLOBAL ID：201602219669931739   Reference number：16A1327506

Inhibition of Frying Oil Oxidation by Carbon Dioxide Blanketing

二酸化炭素被覆によるフライ油の酸化の抑制

Author (3)： Totani Nagao (Faculty of Nutrition, Kobe-Gakuin University) ,  Inoue Ryota (Faculty of Nutrition, Kobe-Gakuin University) ,  Yawata Miho (Faculty of Nutrition, Kobe-Gakuin University)
Material： Journal of Oleo Science  (J Oleo Sci)
Volume： 65  Issue： 6  Page： 517-523(J-STAGE)  Publication year： 2016 
JST Material Number： G0238A  ISSN： 1345-8957  CODEN： JOSOAP  Document type： Article
Article type： 原著論文  Country of issue： Japan (JPN)  Language： ENGLISH (EN)

Thesaurus term： *frying oil ,  *antioxidation ,  carbon dioxide ,  frying ,  covering ,  nonwoven fabric ,  deep frying ,  *edible oil and fat

Author keywords (5)： carbon dioxide ,  oxygen content ,  antioxidation ,  nonwoven fabric ,  intermittent deep-frying

JST classification (1)： Edible fats and oils,margarines  (FJ09010C)

Reference (16)：

• 1) Kajimoto, G.; Kanomi, Y. Effects of silicon oil on the thermal decomposition of tocopherols in edible oils. Science of Cookery 24, 80-83 (1991).
• 2) Gerde, J. A.; Hammond, E. G.; White, P. J. An influence of polydimethylsiloxane on the degradation of soybean oil at frying temperature. J. Am. Oil Chem. Soc. 88, 1573-1579 (2011).
• 3) Yawata, M.; Iwahashi, M.; Hori, R.; Shiramasa, H.; Totani, N. The antioxidation mechanism of polydimethylsiloxane in oil. J. Oleo Sci. 64, 853-859 (2015).
• 4) Endo, Y.; Yamadera, Y.; Tsukui, T. Antioxidant effects of pH-regulating agents on the thermal deterioration of vegetable oils. J. Oleo Sci. 63, 805-810 (2014).
• 5) Kusaka, H.; Kakizaki, J.; Tobimatsu, N.; Ohta, S. On functions of silicone oil in frying oil. I. Preventive effects of silicon oil on the thermal deterioration of frying oil. J. Jpn. Oil Chem. Soc. 26, 709-714 (1977).

Terms in the title (3)： 二酸化炭素 ,  フライ油 ,  酸化