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Exploring Rancidity Assessment and Prediction
Exploring Rancidity Assessment and Prediction
20 Jan 2016This study aimed to use the Oxitest and other more established methods to assess the lipid oxidation in fried potato chips. Lipid oxidation within foods can lead to a negative effect of taste, smell, texture and nutritional quality leading to the food becoming rancid.
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OXITEST - Oxidation Stability Reactor
Velp ScientificaThe OXITEST is designed for R&D and QC for the study of the behaviour of fat oxidation stability. The OXITEST speeds up the oxidation process and measures the absolute pressure change of oxygen inside the two titanium heating chambers at a constant temperature, thus monitoring the oxygen uptake by reactive components in the sample and automatically generating an IP value for further analysis via software.
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