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| Effect of underground storage and above-ground storage on oil quality |
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| KeyWord:underground storage low temperature storage crude soybean oil crude rapeseed oil oil quality |
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| Abstract: |
| In the storage process of oil, its quality index is susceptible to temperature and other factors. The crude soybean oil and crude rapeseed oil were stored in steel storage tanks which were placed on the outdoor above-ground and buried outdoors, and regular samples were taken to determine the moisture and volatile matter, acid value, peroxide value, color, volatile components, fatty acid composition and trans fatty acid content, oxidation stability and contents of sterol and vitamin E. The effects of different storage methods on the quality of crude soybean oil and crude rapeseed oil were investigated. The results showed that the temperature of oil stored underground varied little, basically between 11 ℃and 27 ℃, while the temperature of oil stored above-ground varied greatly with the highest temperature close to 45 ℃, and the lowest close to 0 ℃. No trans fatty acid was detected in oils stored above-ground and underground. The effects of oil storage method on moisture and volatile matter, color and fatty acid composition were little. When the oil was stored for 12 months, the acid value of crude soybean oil stored above-ground and underground increased by 83.3% and 12.5%, and for crude rapeseed oil, they increased by 86.4% and 19.0%, respectively; the peroxide value of crude soybean oil stored above-ground and underground increased by 243% and 218%, and for crude rapeseed oil, they increased by 219% and 167%, respectively. The oxidation stability of oil stored underground was better than that of oil stored above-ground, and the retention effects of underground storage on some important volatile components and oil nutrients such as sterol and vitamin E were better than those of above-ground storage. In general, underground storage was a good oil quality preservation technology, and it could not only control the oxidation rate, but also maintain the nutritional value and flavor. |
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