摘要：

The effect of the natural tocopherol mixture on the Fried Noodle was compared with that of butylated hydroxyanisole. (BHA) by using the test fryer which reduced to a scale of one-twentieth of the commercial apparatus at almost the same conditions as those of the commercial operation.The effect of the protection of fat surface from the air by means of hood method on the loss of antioxidant and on the fat deterioration was also examined.The following results were observed. Tocopherol, as was expected from the previous paper, showed a better thermostability and its content was kept in a constant level of about 80% during frying when the fat surface was protected from the air as shown in Fig.-2 (A). On the other hand, it was about 50% in the case of the use of BHA. The reason why BHA showed a considerably good thermostability like this might be due to the low frying temperature and the higher fat turnover rate in the case of the Fried Noodle.As shown in Fig.-2 (B) and (C), BHA rather maintained a higher level of the fat stability than that of tocopherol in the frying conditions. This is considered to be caused by the difference of efficiency of antioxidant, that is, BHA has stronger effectiveness than tocopherol as shown in Table-1. As shown in Fig.-2 (H), this tendency became more and more marked on the shelf-life of Fried Noodle.From the results of Fig.-2 (A), (B), (C), (E) and (H), it was recognized that the protection of fat surface from the air by the hood method was an effective method to prevent the loss of antioxidant and the fat deterioration.

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