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| Application study on evaluation of thermal stability of secondary refined palm olein by oxidation induction time |
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| DOI：10.19902/j.cnki.zgyz.1003-7969.230447 |
| KeyWord:secondary refined palm olein oxidation stability oxidation induction time thermal stability |
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| Abstract: |
| In order to better apply the key indicator of oil oxidation induction time(IP value), secondary refined palm olein was used as the research model, and the IP value was tested under the conditions of temperature 120 ℃ and air flow rate 20 L/h. The accelerated oxidation experiment at 60 ℃ in an oven and the 170 ℃ high-temperature heating experiment were conducted to investigate the feasibility of applying IP value to evaluate the thermal stability of oil. The results showed that there was a certain relationship between the IP value of secondary refined palm olein and the accelerated oxidation rate in the oven: when the peroxide value of the oil was below 0.34 mmol/kg, the IP value was strongly negatively correlated with the accelerated oxidation rate in the oven, with a Pearson correlation coefficient of -0.71. However, when the peroxide value of the oil was above 0.34 mmol/kg, the IP value was not significantly correlated with the accelerated oxidation rate, and the Pearson correlation coefficient was only -0.07. There was no significant difference in the content of polar substances, the rate of acid value increase, and the service life of secondary refined palm olein with significant differences in IP values during heating at 170 ℃(p>0.05). In summary, when the peroxide value of secondary refined palm olein is below 0.34 mmol/kg, the IP value has certain guiding significance for the accelerating oxidation rate in the oven. The IP value cannot be used to evaluate the performance of oils at high temperature. |
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