The Study of Stability of Processing Grease Storage Temperature on Soybean

This paper studied the soybean under different temperature storage processing stability of greaseComparison of the moisture content, oil acid value and peroxide value under - 10 °C 0 °C and room temperature storage stored two years in soybean production fat The results show that,The higher the temperature the lower stability of greaseThe higher the temperature, the lower stability of moisture contentUnder - 10 °C, water content change is only 0.04%. at Room temperature the moisture content changes 0.11%The higher the temperature, the soybean processing oil acid value, peroxide value, the greater the increaseunder - 10 °CAcid value increased by 0.07KOH/(mg/g), under room temperature the acid value increases 0.97 KOH/(mg/g)Under - 10 °C peroxide value change tendency for 0.6 mmol/kg, room temperature peroxide value change tendency for 3.9 mmol/kgTherefore, low temperature could delay the deterioration of quality of soybean, and further improve the variation of water content, and delayed the acid value and peroxide value increase.