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| Induction period and shelf-life prediction of oil based on peroxide value |
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| KeyWord:oil peroxide value induction period shelf-life |
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| Abstract: |
| The changes of peroxide values of five kinds of oils during the oxidation process at 65-105?℃ were studied, and the shelf-life prediction for oils was conducted based on the induction period analysis. The results showed that the temperature and fatty acid composition had great influence on the oxidation stability of oils. Linseed oil had the highest initial peroxide value, and the overall change was significantly faster than others, while the activation energy(Ea) was the lowest, and thus it had a relatively lower oxidation stability. Overall, the Ea for the five oils were 63.83-93.87 kJ/mol in the initial oxidation stage. As the content of saturated fatty acid and MUFA/PUFA ratio increased, the change of peroxide value and the oxidation rate constant slowed down, while the IP, Ea and the oxidation stability tended to increase, thus the shelf-life prolonged. In the accelerated oxidation stage, the oxidation rate constant increased significantly, while the Ea decreased except for peanut oil. The increase of temperature intensified the change of peroxide value, shorted the IP and increased the oxidation rate constant, thus the shelf-life became shorter. Meanwhile, the verification results confirmed that the experimental results were in good agreement with the predictive values. In conclusion, the analysis of oil oxidation induction period based on peroxide value could predict shelf-life effectively. |
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