LI Yang, MA Wen-jun, QI Bao-kun, WANG Jing, LI Dan, CAO Liang, JIANG Lian-zhou. Effect of temperature on oxidation kinetics of EAEP soybean oil[J]. Science and Technology of Food Industry, 2015, (13): 90-93. DOI: 10.13386/j.issn1002-0306.2015.13.010
Citation: LI Yang, MA Wen-jun, QI Bao-kun, WANG Jing, LI Dan, CAO Liang, JIANG Lian-zhou. Effect of temperature on oxidation kinetics of EAEP soybean oil[J]. Science and Technology of Food Industry, 2015, (13): 90-93. DOI: 10.13386/j.issn1002-0306.2015.13.010

Effect of temperature on oxidation kinetics of EAEP soybean oil

  • Oxidation stability of EAEP soybean oil under different temperature and storage time was studied. The quality parameters peroxide value, p- anisidine value, conjugated dienes, conjugated trienes was evaluated. The model accounting for the effect of temperature on oxidation rate was merged with the Arrhenius equation to get a model predicting shelf life on the basis of the concomitant changes in temperature. These results were time-dependent.The results showed that peroxide value, p- anisidine value, conjugated dienes, conjugated trienes follow the pattern that a higher rate of increment during early storage, then the rate decreased.The activation energy ( Ea) for the IP of EAEP soybean oil autoxidation was 72.10 k J / mol, storage at 60℃ revealing significantly temperature dependence for autoxidation in oil.The EAEP soybean oil should store at low temperature.
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