Food and Fermentation Industries >

2011 , Vol. 37 >Issue 10: 145 - 148

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.2011.10.024

Food and Fermentation Industries

Comparative of Rancimat Method and the Schaal Oven Method for the Determination of Oxidation Stability of Peanut Oil and Peanut Butter

  • Huang Ke ,
  • Cui Chun ,
  • Zhao Mou-ming ,
  • Ma Hao
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Online published: 2011-10-25

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Abstract

This paper studied on the Rancimat method and the Schaal oven method for the determination of the oxidation stability of peanut oil and peanut butter.the correlation between the two methods were also analyzed.Results show that,using the Rancimat method to replace the traditional evaluation of peroxide value to determine the oxidation stability of peanut oil and peanut butter is feasible.

Key words： oil oxidation stability test instrument; peanut oil; peanut butter; peroxide value; stabilization time

Cite this article

Huang Ke , Cui Chun , Zhao Mou-ming , Ma Hao . Comparative of Rancimat Method and the Schaal Oven Method for the Determination of Oxidation Stability of Peanut Oil and Peanut Butter[J]. Food and Fermentation Industries, 2011 , 37(10) : 145 -148 . DOI: 10.13995/j.cnki.11-1802/ts.2011.10.024

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