Art

J-GLOBAL ID：201802212344632063   Reference number：18A2020479

Polydimethylsiloxane Shows Strong Protective Effects in Continuous Deep-Frying Operations

ジメチルポリシロキサンは連続ディープフライイングにおいて強い防御作用を示す

Author (3)： Totani Nagao (Faculty of Nutrition, Kobe-Gakuin University) ,  Yawata Miho (Department of Food and Nutrition, Hakodate Junior College) ,  Yasaki Naoko (Faculty of Nutrition, Kobe-Gakuin University)
Material： Journal of Oleo Science  (J Oleo Sci)
Volume： 67  Issue： 11  Page： 1389-1395(J-STAGE)  Publication year： 2018 
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： *polydimethylsiloxane ,  *frying ,  protective action ,  oxidation ,  fried potato ,  vapor ,  rapeseed oil ,  complex lipid ,  thermal degradation ,  silicone oil ,  gas barrier property ,  column chromatography ,  edible oil and fat ,  Polymerization ,  coefficient of viscosity ,  nonwoven fabric ,  *polar molecule ,  chromaticity ,  *deep frying ,  lipid oxidation ,  oxygen barrier property ,  coefficient ,  transport coefficient ,  degree
Semi thesaurus term： *Dimethylpolysiloxanes ,  protective action ,  polar lipid ,  thermal degradation ,  polymerization reaction ,  *polar compound ,  Gardner color scale

Author keywords (5)： polydimethylsiloxane ,  network ,  continuous deep-frying ,  oxidation ,  steam

JST classification (5)： Food chemistry,nutritional value  (FJ01020J) ,  Food manubacture,processing and preserving methods in general  (FJ03010M) ,  Edible fats and oils,margarines  (FJ09010C) ,  Vegetables and processed vegetable products  (FJ11020O) ,  Food additives  (FJ10020H)

Reference (32)：

• 1) Ohta, S. Deterioration inhibitors for frying oils. Yukagaku 37, 331-343 (1988).
• 2) Hamamoto, T.; Sugimoto, I. Deodorization and oxidation stability of edible oil. Nihon Yukagaku Kaishi 48, 1123-1131 (1999).
• 3) Usuki, R.; Kimura, T.; Kaneda, T. The effect of silicone oil on the thermal deterioration of frying oil. J. Jpn. Soc. Food Sci. Tech. 25, 338-341 (1978).
• 4) Warner, K.; Mounts, T.L.; Kwolek, W.F. Effects of antioxidants methyl silicone and hydrogenation on room odor of soybean cooking oils. J. Am. Oil Chem. Soc. 62, 1483-1486 (1985).
• 5) Freeman, I.P.; Padley, F.B.; Sheppard, W.L. Use of silicones in frying oils. J. Am. Oil Chem. Soc. 50, 101-103 (1973).

Terms in the title (3)： ジメチルポリシロキサン ,  ディープフライイング ,  防御作用