Determination of Induction Time of Oil Oxidation in Oat Flour with Rancimat Method
In this paper,with oat flour rich in oil as objective,the oil oxidation stability of solid powder sample was directly studied using the analyzer of Rancimat instead of extraction of oil.Meanwhile,the suitable conditions for the determination method were determined,such as air flow rate of 20L/h,sample weighing of 2g～3g,and testing temperatures of 110℃,120℃,130℃,and 140℃ respectively.By measuring the induction period owing to the oil oxidation and rancidity during the accelerated oxidation at several high temperatures,the relationship equation between induction time and temperature was fitted,and the shelf life of oil oxidation stability and the variation of oil oxidation induction time caused by temperature changes were directly calculated,which was fast and convenient,suitable for determination of induction time of oil oxidation in oat flour.
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万方数据
维普
