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The Changes of Benzo(a)pyrene in Sesame Oil Affected by Processing Conditions

가공조건에 따른 참기름의 benzo(a)pyrene 변화

  • Jang, Gi-Hwa (Dept. of Foodservice and culinary management, Kyonggi University)
  • 장기화 (경기대학교 외식조리관리학과)
  • Received : 2011.11.16
  • Accepted : 2011.12.06
  • Published : 2011.12.30

Abstract

Sesame oil is a simple pressed oil as unrefined oil. During manufacturing process of roasting-expression, benzo(a)pyrene[B(a)P] formed as a strong carcinogenic substance is cause a social problem. In manufacturing process of sesame oil, it had following the forming pathway of benzo(a)pyrene[B(a)P] as well as minimizing plan of B(a)P formation. Suitable roasting condition by roaster was during 15~20min at $220^{\circ}C$, B(a)P content in sesame oil was $1.35{\sim}1.57{\mu}g/kg$. Between roasting temperature and/or roastingtime and forming amount of B(a)P was showed a linear correlation. As a point of view the turbidity and yield of final product, roasting process of the more regular level was required.

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