Posts tagged 'edible oil'

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Peroxide Detection in Olive Oil

Peroxides are products generated from the breakdown of polyunsaturated fatty acids in the oil. They build up slowly over time contributing towards oil rancidity, resulting in undesirable flavours and odours. Their identification provides useful information about oil conservation and rancidity. Along with other measurements of free fatty acids (FFA) and UV absorption this information is used to ...
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