Practical applications of an accelerated stability test to rancidity problems in food processing

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Abstract
Summary: An oxygen absorption test carried out at 100°C has been used to investigate rancidity problems occurring during processing and storage of foods. A relationship between induction period and flavour deterioration was established for fried foods. In the case of potato crisps the stability test was used to develop plant operating conditions which ensured sufficient shelf‐life. Other applications of the test include the effect of artificial light and of emulsifier addition on fats and the comparison of antioxidants.

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