A Study of Oxidative Stability of Golden Crop Soybean Oil on Induction Cook Top Heating
International Journal of Applied and Natural Sciences (IJANS), Vol. 4, Issue 5, p. 13-20, Aug - Sep 2015
8 Pages Posted: 5 Jul 2017
Date Written: July 31, 2015
The main objective of this study is to evaluate oxidative stability of refined soybean oil as a result of induction cook top heating. Oxidation changes occurred during study were assessed by common traditional parameters such as acid value, free fatty acid value , iodine value and peroxide value as well as by Fourier transform infrared (FTIR) spectroscopy Changes in the 3050 2800 and 1745cm-1 spectral region after heating at elevated temperatures are discussed for oxidation process monitoring.
Keywords: Fourier, Transform, Infrared, Ftir, Spectroscopy, Peroxide, Value, Free, Fatty, Acid, Iodine, Value, Induction, Cook, Top
Suggested Citation: Suggested Citation