A Comparative Study of Analytical Methods for Evaluation of Soybean Oil Quality
作者： Yan- Hwa Chu
DOI: 10.1007/BF02663753
关键词:
摘要: This study is focused on the improvement of soybean oil stability by addition additives and blending with more stable oils. The methods for evaluation deterioration include changes in dielectric constant (DC), total polar (TP) compounds, refractive index (RF), fritest (FT), acid value (AV), iodine (IV), anisidine (AnV), carbonyl (COV), viscosity color. Statistically significant correlations were obtained between DC increase TP RF, FT, AV, AnV, COV decrease IV, respectively. Food sensor reading 4 as a measure has been suggested criterion low quality. Consequently, cut-off level straight blended oils thereby identified using above parameters.
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