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Keeping properties of edible oils—Part I. The use of accelerated tests for assessment of the keeping properties of oils and the value of antioxidants
Author(s) -
Paul S.,
Roylance A.
Publication year - 1962
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/bf02632752
Subject(s) - organoleptic , refining (metallurgy) , food science , antioxidant , acid value , pulp and paper industry , quality (philosophy) , chemistry , process engineering , environmental science , materials science , metallurgy , organic chemistry , engineering , biochemistry , physics , quantum mechanics
Assessment of oil quality by two accelerated oxidation tests gave little or no correlation with organoleptic asessment during storage. Improvements in quality of oils refined in the factory, to which antioxidants had been added, are indicated by the accelerated tests but are not reproduced in normal storage. Howver a treatment of the oils with alumina, as a part of the refining process replacing earth bleaching, appears to remove antagonistic factors, and under these circumstances the addition of antioxidant has a pronounced effect.