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Effects of ferric iron and temperature on stability of palm oil

Xi Juan Zhao

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Abstract

The effects of ferric iron and temperature on the stability of palm oil were evaluated.The effects of ferric iron and iron oxides,frying temperature and cooling methods on the acid value and peroxide value of palm oil were investigated by simulating production process of frying instant noodles under laboratory condition.The results showed that ferric iron and iron oxides could promote the increase of acid value of palm oil but had no promotion effect on peroxide value of palm oil;high frying temperature led to high acid value but low peroxide value of palm oil;different cooling methods could affect acid value obviously but had no significant effect on peroxide value of palm oil.

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What this paper is about

The effects of ferric iron and temperature on the stability of palm oil were evaluated.The effects of ferric iron and iron oxides,frying temperature and cooling methods on the acid value and peroxide value of palm oil were investigated by simulating production process of frying instant noodles under laboratory condition.The results showed that ferric iron and iron oxides could promote the increase of acid value of palm oil but had no promotion effect on peroxide value of palm oil;high frying temperature led to high acid value but low peroxide value of palm oil;different cooling methods could affect acid value obviously but had no significant effect on peroxide value of palm oil.

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Available abstract

The effects of ferric iron and temperature on the stability of palm oil were evaluated.The effects of ferric iron and iron oxides,frying temperature and cooling methods on the acid value and peroxide value of palm oil were investigated by simulating production process of frying instant noodles under laboratory condition.The results showed that ferric iron and iron oxides could promote the increase of acid value of palm oil but had no promotion effect on peroxide value of palm oil;high frying temperature led to high acid value but low peroxide value of palm oil;different cooling methods could affect acid value obviously but had no significant effect on peroxide value of palm oil.

Key concepts: Peroxide value, Palm oil, Ferric, Chemistry, Acid value, Peroxide, FERRIC IRON, Food science

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