An accelerated stability test using the peroxide value as an index View Full Text


Ontology type: schema:ScholarlyArticle     


Article Info

DATE

1933-06

AUTHORS

A. E. King, H. L. Roschen, W. H. Irwin

ABSTRACT

A quick stability test for lard is described which depends on the peroxide content for identification of the rancid point. By its use ordinary samples of lard can be evaluated for stability in a working day. Oleo oil also is being tested by this method. It is applicable to edible fats and oils and hydrogenated shortenings. Typical peroxide curves for various fats and oils are shown. The effect of copper in accelerating oxidative rancidity is discussed. More... »

PAGES

105-109

References to SciGraph publications

  • 1923-12. An accelerated rancidity test in THE CHEMISTS' SECTION OF THE COTTON OIL PRESS
  • 1931-06. Anti-oxidants in edible oil preservation in JOURNAL OF THE AMERICAN OIL CHEMISTS' SOCIETY
  • 1930-11. Über die Ölsäure-Ranzigkeit der Fette. II. Die Verfahren zur Messung der Ranzidität in ZEITSCHRIFT FÜR UNTERSUCHUNG DER LEBENSMITTEL
  • 1933-04. The change in the peroxide values of corn and cottonseed oils under various storage conditions in JOURNAL OF THE AMERICAN OIL CHEMISTS' SOCIETY
  • 1932-04. Peroxide formation as a measure of autoxidative deterioration in JOURNAL OF THE AMERICAN OIL CHEMISTS' SOCIETY
  • 1931-07. Report of Committee on the Kreis Test for Rancidity in JOURNAL OF THE AMERICAN OIL CHEMISTS' SOCIETY
  • Identifiers

    URI

    http://scigraph.springernature.com/pub.10.1007/bf02654773

    DOI

    http://dx.doi.org/10.1007/bf02654773

    DIMENSIONS

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