| Author | Xiong, Xiaohua |
| Call Number | AIT Thesis no. AE-94-16 |
| Subject(s) | Oils and fats, Edible
|
| Note | A thesis submitted in partial fulfillment of the requirements for the degree of Master
of Engineering, School of Environment, Resources & Development |
| Publisher | Asian Institute of Technology |
| Abstract | In this study, a detailed investigation of the oxidative rancidity of various
commercially available cooking oils and fatty foods was carried out by accelerated shelf-life
testing (ASL T) method. The comparison of results with the standard active oxygen method
(AOM) showed that ASLT was a simple, inexpensive, and rapid method for practical
applications.
It was shown that the measurement of electrical conductivity in ASL T and PV in
AOM followed identical patterns in monitoring the oxidative rancidity of oils. The
characteristic stability times in each method were also found to be nearly the same. The
ASL T method could be modified to produce results similar to the AOM under standard
operating conditions. The effects of reaction temperature in 100 to 140 °C range, dry and wet
air conditions, antioxidants and frying time on oil quality were also evaluated based on ASL T
method. It was possible to apply the ASL T to obtain the oxidation stability curves of fatty
food coated with protective protein films. Finally, it was shown that the shelf-life of oils and
fatty foods estimated by ASLT in terms of the Q10 values was in good agreement with the
experimental determinations based on PV in oven storage test. |
| Year | 1994 |
| Type | Thesis |
| School | School of Environment, Resources, and Development (SERD) |
| Department | Other Field of Studies (No Department) |
| Academic Program/FoS | Agricultural and Food Engineering (AE) |
| Chairperson(s) | Jindal, Vinod Kumar; |
| Examination Committee(s) | Athapol Noomhorm ;Vincent, Jean-Claude ;Ilangantileke, S.G. ; |
| Scholarship Donor(s) | The State Education Commission of China. ; |
| Degree | Thesis (M.Eng.) - Asian Institute of Technology, 1994 |
