頁籤選單縮合
題名 | 氫化黃豆油氫化氣味降低之可行性=Reduction of Hardened Odor of Hydrogenated Soybean Oil |
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作者 | 朱燕華; 楊宗熙; 林炬耀; | 書刊名 | 食品科學 |
卷期 | 24:2 1997.04[民86.04] |
頁次 | 頁220-229 |
分類號 | 466.17 |
關鍵詞 | 脫臭; 氫化氣味; 氫化; 烯基壬醛; 蒸氣脫餾; 黃豆油; Deodorization; Hardened odor; Hydrogenation; Nonenal; Steam stripping; Soybean oil; |
語文 | 中文(Chinese) |
中文摘要 | 脫臭操作條件的控制適當是降低氫化黃豆油氫化氣味的良好方法。本研究利用三 因子及三水準之實驗設計探討脫臭溫度、脫臭時間及進料油重量等因子對氫化黃豆油氫化氣 味脫除效果之影響。 脫臭操作時溫度高於 255 ℃時,將降低油脂的密度而有助於蒸氣的脫 餾效果;進料油重量愈大,相對地蒸氣通入量降低而減緩蒸氣的脫餾效果;脫臭溫度愈高、 時間愈長,將造成脫臭氫化回收率的降低。由以上操作條件並配合感官品評得知,以脫臭溫 度 255 ± 10 ℃、脫臭時間 1.2 ± 0.2 小時,且蒸氣通入量維持在 26 克╱ 100 克油量 ╱小時以下時,可以得到氣味清淡且回收率良好的脫臭黃豆氫化油。 |
英文摘要 | A deodorization process was most effective in reducing the hardened odor of hydrogenated soybean oil (HSBO). By using a three-level and three-factorial experimental design, the interactions of the temperature, time and amount of steam stripping through the oil in the deodorization process were studied. Deodorization temperatures greater than 255 ℃ accelerated the steam stripping effect by reducing the oil density. The effect of steam stripping was reduced when the amount of steam was insufficient while the oil recovery was affected by the time and temperature of the deodorization process. From the results of sensory evaluation, high quality deodorized HSBO could be obtained using the following deodorization conditions:temperature, 255 ± 10 ℃; time, 1.2 ± 0.2h; amount of steam stripping, 26 g/100 g oil/h. |
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