PH-metric determination of free fatty acids in oils and fats during frying in the absence of a chemical laboratory

JAOCS, Journal of the American Oil Chemists' Society

Volumn 85, Issue 1, 2008, Pages 91-92

  Tur'yan, Y I ^a   Kardash, E ^a   Garibyan, I ^b  

^a National Physical Laboratory of Israel   (Israel)

^b USA   (United States)

Author keywords

[No Author keywords available]

Indexed keywords

OILS AND FATS; PH METERS; SENSITIVITY ANALYSIS;

CHEMICAL LABORATORY; FRYING;

FATTY ACIDS;

EID: 37449005764     PISSN: 0003021X     EISSN: None     Source Type: Journal    
DOI: 10.1007/s11746-007-1167-9     Document Type: Article

References (8)

1. ISO 660-1983 (E). Animal and vegetable fats and oils - determination of acid value and acidity. International Organization for Standardization, Switzerland
2. Firestone D (ed) (1996) Official methods and recommended practices of the American Oil Chemists Society. Method Ca 5a-40. Free fatty acids, 4th edn. American Oil Chemists' Society, Champaign
3. Firestone D (1996) In: Perkins EG, Erickson MD (eds) Regulation of frying fat and oil in deep frying. Chemistry, nutrition, and practical application. ACCS Press, Champaign, pp 323-334
4. Tur'yan Ya. I., O. Yu. Berezin, Kuselman I, Shenhar A (1996) pH-metric determination of acid values in vegetable oils without titration. J Am Oil Chem Soc 73:295-301
5. CRC Handbook of Chemistry and Physics (1986-1987) In: Weast RC (ed) 67th edn. CRC Press, Inc., Boca Raton, p. D218
6. Chemical Encyclopedia (1963) Soviet Encyclopedia. Moscow 2:63
7. Handbook of Chemistry (1964) Khimiya. Moscow 2:572, 641
8. Berezin O.Yu, Ya. I. Tur'yan, Kogan L, Kuselman I, Shenhar A (1997) Practical limitations in determining vegetable oil and values by a novel pH-metric method. J Am Oil Chem Soc 74:1339