Zmiany jakościowe wybranych olejów roślinnych przechowywanych w warunkach chłodniczych
Changes in the Quality of Vegetable Oils Stored in Refrigeration

Summary/Abstract: The factors that determine the quality of fats in oils during storage include, among other things, the chemical composition of the oil and the storage conditions. The aim of this study was to analyse these fatty acid profile of selected oils and to determine the changes in the quality of rapeseed oil, sunflower oil, soybean oil, pumpkin seed oil, stored for 360 days under refrigeration at a temperature of 8℃ and protected from light, in unopened packaging. It was found that the acid value did not change in any of the oil samples. The peroxide values underwent change for each sample. The processes are described by acceleration and growth functions in aw. It is assumed that the order of the descriptive function is n = 3.5 aw for all test processes. Functions were derived that describe changes in the increase in peroxide value with high accuracy, as confirmed by calculated em values not exceeding 5%.

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