Science and Technology of Food Industry

ISSN 1002-0306
CN   11-1759/TS
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Effects of package with low venting quality on the oxidation stability of peanut oil[J]. Science and Technology of Food Industry, 2012, (19): 282-284. DOI: 10.13386/j.issn1002-0306.2012.19.024
Citation: Effects of package with low venting quality on the oxidation stability of peanut oil[J]. Science and Technology of Food Industry, 2012, (19): 282-284. DOI: 10.13386/j.issn1002-0306.2012.19.024
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Effects of package with low venting quality on the oxidation stability of peanut oil

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  • In order to restrain the speed of lipid oxidation reaction thus extending the shelf-life of peanut oil, the effects of packaging container on quality characteristics of peanut oil were investigated.Four plastic materials were explored and the feasible one was applied to peanut oil container.Peroxide value (POV) of peanut oils was determined every week during 9 weeks of storage.Results showed that CPE/PA/CPP container had higher antioxidant capacity than others.The packaging container with low specific surface area could provide a higher nutritional quality peanut oil.
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