Study of the oxidation kinetics of vegetable oils at different temperatures
In this paper, oxidation was studied using the example of 4 types of refined vegetable oils: linseed, sunflower, corn and safflower. The kinetics of oxidation of vegetable oils at room temperature was studied. The peroxide value of sunflower, corn and flaxseed oils steadily increased during oil storage compared to safflower oil. The kinetics of oxidation of vegetable oils (sunflower, corn, olive, safflower, rapeseed and linseed) at different temperatures was also studied. Among the studied samples at 100 °C, for linseed, rapeseed and safflower, the acceleration of the growth of peroxide formation is significantly higher than for olive, corn and sunflower by 2-3 times. The growth rate of the peroxide value in sunflower, olive and corn oil increased significantly at temperatures above 1000C. According to the results of the study of the temperature dependence of the oxidation rate of vegetable oils, it is recommended in the production process in order to achieve greater oxidative stability of oils, the temperature regime for linseed and safflower oils should not exceed 60 ° C, for sunflower oil - 80 ° C. With a further increase in temperature above the identified values, an increase in the rate of formation of secondary oxidation products is observed, which reduce the taste of the oil, especially linseed and safflower.