EDIBLE OIL REFINING PLANT Peroxide (Peroxide), refers to the total lipid in the peroxide content. Peroxide value is the oxidation of oil and oxygen in the air produced by the oxidation of hydrogen peroxide, is the primary product of auto-oxidation of fat, it is highly active, can continue to change rapidly, broken down into aldehydes and ketones and oxides, Resulting in oil rancidity deterioration. Thus, hydroperoxides are indicative of the degree of initial oxidation of the oil. Hydroperoxide harmful to human health, excessive peroxide value of the oil can not eat.
Edible oil refining plant tandards are usually expressed in Edible oil refining plant millimoles (m mol / kg), while the International Olive Oil Council and the European Union (meq O2 / kg) to represent. The level of acidity of extraordinarily native and native olive oils should be less than 20 (meq O2 / kg, international), or 10 (m mol / kg, domestic) according to international and national standards, with refined olive oil less than 5 (international and domestic ). As with Edible oil refining plant acidity, if the peroxide value on the quality report is too low, the product is not classified as extra virgin olive oil or native olive oil. If the peroxide value is higher than the standard means that the product stored for too long, olive oil has begun to deteriorate.
Edible oil refining plant Absorbency in ultra-voilet (Absorbency in ultra-voilet), refers to the oil at different wavelengths of ultraviolet radiation under the spectral value. The UV spectrophotometric determination of olive oil is useful for understanding the quality, storage status and changes of olive oil. It usually indicates the level of olive oil and preservation capacity. "The People's Republic of olive oil, olive pomace oil professional standards" does not have the relevant UV absorbance standards, therefore, some dealers deliberately conceal this test results. The following table shows the UV absorbance standards of the International Olive Oil Council:
Edible oil refining plant Ultraviolet Absorbency Extra Virgin Olive Oil Native Olive Oil Refined Olive Oil Olive Pomace Oil
K270 ≦ 0.22 ≦ 0.25 ≦ 1.10 ≦ 1.70
? - K? 0.01? 0.01? 0.16? 0.18
K232 ≦ 2.50 ≦ 2.60
Edible oil refining plant Olive oil level means that the superior quality of olive oil, olive oil by measuring the UV absorbance products can determine the level of the product.
Edible oil refining plant Fatty Acid Composition (Fatty Acid Composition), olive oil is one of the most important physical and chemical indicators, it reveals the authenticity of olive oil, and olive oil nutritional value. Fatty acid is the basic unit of fat, and vitamins, amino acids, like the human body is one of the most important nutrients.
In Edible oil refining plant biological fatty acids are divided into saturated and unsaturated fatty acids, unsaturated fatty acids are divided into monounsaturated fatty acids and polyunsaturated fatty acids. The biggest difference between olive oil and traditional fats is that the unsaturated fatty acid content of olive oil is the highest among all the fats and oils.
Edible Oil Refining Plant, Oil Refining Machine
Edible oil refining plant tandards are usually expressed in Edible oil refining plant millimoles (m mol / kg), while the International Olive Oil Council and the European Union (meq O2 / kg) to represent. The level of acidity of extraordinarily native and native olive oils should be less than 20 (meq O2 / kg, international), or 10 (m mol / kg, domestic) according to international and national standards, with refined olive oil less than 5 (international and domestic ). As with Edible oil refining plant acidity, if the peroxide value on the quality report is too low, the product is not classified as extra virgin olive oil or native olive oil. If the peroxide value is higher than the standard means that the product stored for too long, olive oil has begun to deteriorate.
Edible oil refining plant Absorbency in ultra-voilet (Absorbency in ultra-voilet), refers to the oil at different wavelengths of ultraviolet radiation under the spectral value. The UV spectrophotometric determination of olive oil is useful for understanding the quality, storage status and changes of olive oil. It usually indicates the level of olive oil and preservation capacity. "The People's Republic of olive oil, olive pomace oil professional standards" does not have the relevant UV absorbance standards, therefore, some dealers deliberately conceal this test results. The following table shows the UV absorbance standards of the International Olive Oil Council:
Edible oil refining plant Ultraviolet Absorbency Extra Virgin Olive Oil Native Olive Oil Refined Olive Oil Olive Pomace Oil
K270 ≦ 0.22 ≦ 0.25 ≦ 1.10 ≦ 1.70
? - K? 0.01? 0.01? 0.16? 0.18
K232 ≦ 2.50 ≦ 2.60
Edible oil refining plant Olive oil level means that the superior quality of olive oil, olive oil by measuring the UV absorbance products can determine the level of the product.
Edible oil refining plant Fatty Acid Composition (Fatty Acid Composition), olive oil is one of the most important physical and chemical indicators, it reveals the authenticity of olive oil, and olive oil nutritional value. Fatty acid is the basic unit of fat, and vitamins, amino acids, like the human body is one of the most important nutrients.
In Edible oil refining plant biological fatty acids are divided into saturated and unsaturated fatty acids, unsaturated fatty acids are divided into monounsaturated fatty acids and polyunsaturated fatty acids. The biggest difference between olive oil and traditional fats is that the unsaturated fatty acid content of olive oil is the highest among all the fats and oils.
Edible Oil Refining Plant, Oil Refining Machine