The Studies On The Effect Of Different Storage Technology On Edible Oil

This paper focuses on the storage of soybean oil and peanut oil (Aichu, Henan). Wedesigned11storage schemes (Including regular comparison in15℃; modified atmosphere bynitrogen in25℃, negative pressure, addingdeoxidier and TBHQ, with regular comparison;modified atmosphere by nitrogen in40℃，negative pressure, adding deoxidier and TBHQ,with regular comparison)We analyzed the changing quality index of soybean oil and peanut oil by SMLR andANOVA, which present the quality changing of edible oil was affected not only by the varietyand treatment method(refining and press), but also the storage time, storage temperature,storage method. The latter ones were our focus points.Our results show that in the condition of15℃, after being stored for12months, the regularcheck sample of the soybean oil and peanut oil possess the acid value of1.55mgKOH/g and3.42mgKOH/g, which means they were in appropriate condition. After12months of storagein the condition of25℃, theiracid value were4.21mgKOH/g and8.87mgKOH/g respectively.After12months of storage in the condition of40℃, their acid value were7.22mgKOH/g and13.54mgKOH/g respectively. We conclude that the quality of soybean oil and peanut oil getworse with the rise in storage temperature.The results we obtained demonstrate that in the condition of40℃and being stored for12months, the acid value of sample in modified atmosphere(nitrogen) increase4.69mg/g; theacid value of sample in negative pressure increase4.51mg/g; the acid value of sample withdeoxidier increase3.86mg/g; the acid value of sample with TBHQ increase4.15mg/g; andincreasing acid value of the check sample in regular condition is7.04mmol/kg. Our resultssuggest that in the same temperature, the method of modified atmosphere, adding deoxidier,adding TBHQ, negative pressure acquired better result than the regular storage. The methodof adding deoxidier show the best effect, adding TBHQ takes the second place, negativepressure and modified atmosphere had a similar result.We give a summary that the storage time, storage temperature and the storage methodplayed different roles in the changing of quality indexes of edible oil, like the color of the oil,acid value, p-anisidine, iodine value, saponification value and refractive index. The importance degree of influence factors: storage time>storage temperature>storage method.