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A rapid instrumental method for the evaluation of the stability of fats
Author(s) -
Drozdowski B.,
Szukalska E.
Publication year - 1987
Publication title -
journal of the american oil chemists' society
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.512
H-Index - 117
eISSN - 1558-9331
pISSN - 0003-021X
DOI - 10.1007/bf02542439
Subject(s) - rapeseed , volume (thermodynamics) , soybean oil , oxygen , analytical chemistry (journal) , mixing (physics) , environmental science , chromatography , materials science , chemistry , pulp and paper industry , thermodynamics , organic chemistry , food science , engineering , quantum mechanics , physics
A rapid instrumental method for evaluation of stability of fats has been proposed. Acceleration of oxidation is accomplished by vigorous mixing of a heated sample with oxygen at atmospheric pressure. The volume of absorbed oxygen determined directly by means of a special manostatic device constitutes the measure of the course of the reaction. Experimental results are recorded on a strip‐chart plot of the volume of oxygen absorbed as a function of time. The start of rapid absorption of oxygen at the end of the induction period is taken as the end point. Samples of commercial low‐erucic rapeseed oil, soybean oil and lightly hydrogenated soybean oil had end points in the range of 50 to 100 at a temperature of 120 C.