FOOD SCIENCE ›› 2007, Vol. 28 ›› Issue (11): 482-484.

Previous Articles     Next Articles

Research on Electroconductivity Detection of Hogwash Fat

 HU  Xiao-Hong, LIU  Zhi-Jin, ZHENG  Xue-Yu, PAN  Hong-Zhi, LIANG  Li-Ting   

  1. College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, China
  • Online:2007-11-15 Published:2011-11-22

Abstract: The hogwash fat was extracted through reclamation and refining. This article studied on electroconductivity assay to detect the presence of hogwash fat. Let oil sample dissolve in the solvent. Water was added through agitation for demixion to mensurate the water phase. By experiment the hogwash fat quantity and water quantity showed prodigious impact on electroconductivity. But solvent quantity and agitating time have little impact on electroconductivity. On taking the same oil quantity, edible oil electroconductivity is below 7.47μs/cm, while the minimum is 3.58μs/cm. The maximum is 18.55μs/cm, while the minimum is 12.23μs/cm. So can be used as a method to detect hogwash fat.

Key words: hogwash fat, refine, electroconductivity, detect