1 / 5

Types of Oil and Criteria for Quality Assessment

Explore the different types of oils including olive oil, sunflower oil, and palm oil. Learn about the criteria for assessing their quality such as acidity, peroxide number, wax content, spectrophotometric UV analysis, and sensory statements.

coburnm
Download Presentation

Types of Oil and Criteria for Quality Assessment

An Image/Link below is provided (as is) to download presentation Download Policy: Content on the Website is provided to you AS IS for your information and personal use and may not be sold / licensed / shared on other websites without getting consent from its author. Content is provided to you AS IS for your information and personal use only. Download presentation by click this link. While downloading, if for some reason you are not able to download a presentation, the publisher may have deleted the file from their server. During download, if you can't get a presentation, the file might be deleted by the publisher.

E N D

Presentation Transcript

  1. oil Comenius italy

  2. Kind of oil: Olive oil, sunflower oil, palm oil. Most commonly used is the oil extracted olives from.Olive’s oil , it’s coming pressing olive from.Pomace oil , from pomace of olives by treatment of chemical extraction, and other physical processes.They have different characteristics. And physical-chemical properties.By analysis of purity and quality, it’s possible to know that

  3. Criteria of quality: Oil’s composition through gas-chromatography

  4. Criteriaofpurity : organoleptic characteristics( such as smell, color, look 1)acid composition: quality criteria has been different parameter ACIDITYShow acidity of oil, best is from 0,1 to 0,2. if is more high oil is not good. 2)number of peroxide : Into oil’s molecule there are links oxygen with double bonds who aren’tStable, this is the reason because the oil can’t be to contact of air.Number of peroxide must be from 15 to 20.

  5. Criteriaofpurity : 3)wax: Wax is into olives,it’ll has small amount in oil obtained pressin olives from. 4)spectrophometric u.v.: This analisys show double and triple bonds. High value mens oil is old. 5)purity criteria: sensory statement of value has based on characteristic flavor.

More Related