Study on Quality Changes of Almond Oil at Different Temperatures

Abstract

Abstract: The quality changes of almond oil were studied in this paper. The acid value, iodine value, peroxide value, refractive index and color index of almond oil at three different temperatures of 3 ℃, 20 ℃, 60 ℃ were measured respectively every other day for 40 days. The results showed that the stability of almond oil is affected by environmental temperature. The higher the temperature gets, the faster the quality changes. Both the peroxide value and the acid value have an increasing trend, while the iodine value, refractive index and color index decrease with time.

Key words: almond oil, acid value, iodine value, peroxide value, refractive index, color index

ZHANG Qing-An, FAN Xue-Hui, YUE Xuan-Feng, ZHANG Zhi-Qi, ZHOU Tao. Study on Quality Changes of Almond Oil at Different Temperatures[J]. FOOD SCIENCE, 2008, 29(1): 347-349.

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Study on Quality Changes of Almond Oil at Different Temperatures

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