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

See all articles by Geeta Verma

Geeta Verma

C.S.A. Govt P.G. Nodal College

Date Written: July 31, 2015

Abstract

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

Verma, Geeta, A Study of Oxidative Stability of Golden Crop Soybean Oil on Induction Cook Top Heating (July 31, 2015). International Journal of Applied and Natural Sciences (IJANS), Vol. 4, Issue 5, p. 13-20, Aug - Sep 2015. Available at SSRN: https://ssrn.com/abstract=2638247

Geeta Verma (Contact Author)

C.S.A. Govt P.G. Nodal College

Sehore
India

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