FIELD: oil and fat industry.
SUBSTANCE: invention relates to the oil and fat industry. A method for determining the acid number in vegetable oil processing products includes preparing calibration samples, measuring the optical density of the calibration samples, determining the value of the acid number, constructing a calibration graph and determining the calibration dependence, determining the optical density of the test sample, determining the acid number of the test sample from the calibration dependence built in coordinates "acid number - optical density", while the preparation of calibration samples is carried out by mixing oleic acid with refined deodorized oil in the concentration range characterized by acid number values from 5 to 196 mgKOH/g, the measurement of the maximum optical density of the calibration sample and the test sample is carried out in the range wavelengths of IR radiation 5848–5872 nm.
EFFECT: invention allows to provide high accuracy and rapidity of determination of the indicator "acid number"; choice of refined deodorized sunflower oil as the second component in the preparation of standard samples is due to the fact that there are no free fatty acids in refined deodorized oil, which minimizes the influence of the second component of the mixture on the determined result.
1 cl, 1 dwg, 1 tbl, 3 ex
Title | Year | Author | Number |
---|---|---|---|
METHOD OF QUANTITATIVE DETERMINATION OF HYDROPHILIC PHOSPHATIDES IN VEGETABLE OILS | 0 |
|
SU1091061A1 |
PRESERVING DOCOSAHEXAENOIC ACID (DHA) IN CANOLA PROCESSING | 2012 |
|
RU2621555C2 |
COMPOSITION FOR FRYING | 2015 |
|
RU2590804C1 |
METHOD FOR CONTROLLING OXIDATION INDICES OF VEGETABLE OILS | 2016 |
|
RU2624246C1 |
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|
RU2233094C1 |
METHOD OF PREPARING LIPID PRODUCT WHEN DEODORIZING OR PHYSICALLY REFINING VEGETABLE OILS AND FATS | 1997 |
|
RU2111234C1 |
EMULSION LAW-CALORIC 45%-FATTY FOODSTUFF | 2004 |
|
RU2268602C1 |
EMULSION LAW-CALORIC 40%-FATTY FOODSTUFF | 2004 |
|
RU2268604C1 |
MARGARINE FOR PUFF DOUGH | 2011 |
|
RU2477960C1 |
MAYONNAISE | 2008 |
|
RU2531238C9 |
Authors
Dates
2022-11-02—Published
2021-12-30—Filed