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Temperature effects on the determination of oxidative stability with the metrohm rancimat
Author(s) -
Hasenhuettl Gerard L.,
Wan Peter J.
Publication year - 1992
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/bf02636102
Subject(s) - rapeseed , soybean oil , mathematics , chemistry , stability (learning theory) , reproducibility , food science , chromatography , computer science , machine learning
Reproducibility of Oil Stability Index (OSI) values determined on the Metrohm Rancimat was measured with a single run and between experimental runs. Within a single experiment, a range of 0.13 h and a standard deviation of 0.066 h were determined. For multiple experiments, standard deviations of 0.24 and 0.26 were obtained for soybean and low‐erucic rapeseed oil, respectively. The effect of temperature was determined for safflower, soybean, lowerucic rapeseed, corn, peanut and olive oils. A linear relationship was established between log (OSI) and temperature. The linear equation obtained for soybean oil was utilized to calculate variability of the OSI due to temperature differences in the heating block.