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Oxidative deterioration of partially processed soybean oil
Author(s) -
Going L. H.
Publication year - 1968
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/bf02668968
Subject(s) - peroxide , refining (metallurgy) , peroxide value , chemistry , soybean oil , oxidative phosphorylation , oxygen , pulp and paper industry , food science , organic chemistry , biochemistry , engineering
The oxidative stability of partially processed soybean oil has been investigated in laboratory‐and plant‐scale tests. Oxidation, as measured by peroxide formation, has been related to storage time and temperature, and availability of oxygen. The effects of this oxidation on finished product quality have been measured. Soybean oil stores best as crude oil. After refining and bleaching, the oil is more susceptible to oxidation than at other stages in processing. Increase in peroxide content is both time and temperature dependent. Substantial improvement in product quality can be obtained by minimizing exposure to oxygen.