過熱水蒸気処理における遠赤外線加熱併用が大豆油の品質に及ぼす影響 <研究ノート>

Combined Effect of Far Infrared Heating on the Quality of Vegetable Oil During Superheated Steam Treatment

Amatsubo Tomone

Hagura Yoshio

Suzuki Kanichi

日本食品科学工学会誌

Changes in the quality of soybean oil heated using superheated 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°C and 230°C). For the combined treatment of SHS with FIH (SHS + FIH), oil temperature was 180°C and the surface temperature of the FIH ceramic heater was 230°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°C SHS-only treatment and the 230°C SHS-only treatment. The results indicate that FIH heating combined with SHS does not significantly affect oil quality compared to SHS-only heating, although the treatment temperatures of both methods influenced oil quality.

大豆油を試料とし, 遠赤外線加熱の併用が過熱水蒸気処理の処理特性に与える影響について検討した. 大豆油の加熱は, 過熱水蒸気180℃, 230℃とセラミックヒーター230℃を任意に組み合わせた加熱条件で行った.

併用法による大豆油のAVは時間と共に増加し, その上昇値は, 単独法(180℃)よりも大きく, 単独法(230℃)よりも小さかった. 併用法で加熱された大豆油のPOVは, 単独法の場合と同様に, 加熱初期に一度増加した後減少した. 過熱水蒸気を用いた各処理法の大豆油粘度上昇は認められず, 加熱前後の色調は, 視覚観察ではほぼ同じであり, 明度を示すL*値, 赤味を示すa*値, 黄色味を示すb*値とも変化は小さかった. 以上の結果より, 過熱水蒸気処理への遠赤外線加熱の併用は, 過熱水蒸気の単独処理と同様に, 大豆油の品質への影響は少ないことを明らかにした.

superheated steam

far infrared heating

oxidation

soy bean oil

過熱水蒸気

遠赤外線加熱

酸化

大豆油

Domestic arts and sciences [ 590 ]

jpn

日本食品科学工学会

[ISSN] 1341-027X

[DOI] 10.3136/nskkk.54.347

[NCID] AN10467499

[DOI] http://dx.doi.org/10.3136/nskkk.54.347