# 가열시간과 저장온도가 가열팜유의 산화안정성에 미치는 영향

• Choe, Eun-Ok (Department of Food Science and Nutrition, The Inha University)
• 최은옥 (인하대학교 가정대학 식품영양학과)
• Published : 1997.06.01

#### Abstract

Effects of heating time and storage temperature on the oxidative stability of heated palm oil were studied. Palm oil was heated at $150^{\circ}C$ for 0, 1, 10 or 20 min and stored at 4, 20 or $65^{\circ}C$. The oxidative stability of the sample was evaluated by determining peroxide value of the oil and measuring the volatiles in the headspace of the sample. Significant difference in the peroxide or volatile formation was observed (p<0.05) in heated palm oils between samples stored at 4 or $20^{\circ}C$ and those stored at $65^{\circ}C$. Pentane, hexanal, heptane and total volatiles increased with heating time, while storage temperature did not significantly affect their formation, indicating that heating time played more important role in volatile formation in the heated palm oil than storage temperature. However, adverse results were observed for the formation of peroxide. The interaction effect of heating time and storage temperature on the oxidative stability of heated palm oil was also observed.