岐阜市立女子短期大学研究紀要第54輯（平成17年3月）
抄録
―調理実習における揚げ油の酸化度試験―
Research on rancidity of oils
― Test of rancidity of frying oil on practice of cooking―
| 渡辺 優子 | 酒井 千恵 | 清水 英世 |
| Yuko WATANABE | Chie SAKAI | Hideyo SHIMIZU |
Abstract
The purpose of this study is to examine oxidative degradation of
frying oils used in the cooking practice done in July,2004 from May in
Gifu City Women's College. The results are as follows.
（1) Peroxide
Value was 4.49 or less.
（2) Acid Value was all 0.5 or less.
（3)
The frying oils examined this research was confirmed the safe one on food
sanitation.
Key words : rancidity, oxidation, acid value, peroxide value, frying oil