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Chemical changes which take place in an edible oil during thermal oxidation
Author(s) -
Johnson O. C.,
Kummerow F. A.
Publication year - 1957
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/bf02637894
Subject(s) - aeration , iodine value , chemistry , iodine , thermal oxidation , viscosity , phase (matter) , thermal , value (mathematics) , organic chemistry , materials science , thermodynamics , composite material , mathematics , physics , statistics , silicon
Summary The thermal oxidation of corn oil proceeds in two steps, an initial period of 12 to 16 hrs., characterized by a decrease in iodine value and a rapid increase in carbonyl value, and a second phase in which a slower decrease in iodine value, a slight decrease in carbonyl value, and a rapid increase in viscosity occurred. Increasing the rate of aeration caused greater magnitude in changes but did not alter the over‐all two‐phase reaction.