• Title/Summary/Keyword: roastingtime

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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
    • Journal of the Korean Applied Science and Technology
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    • v.28 no.4
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    • pp.464-471
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    • 2011
  • 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.