Electrophysical methods for controlling the quality of vegetable oil in a digital economy

Abstract

The article considers the possibility of controlling the quality of vegetable oil by electrophysical methods. In model experiments, refined sunflower oil sold in retail was selected as objects of research. During model studies, samples of vegetable oil were oxidized in air at a temperature of 120°C until the values of peroxide value (PV) were close to the maximum allowable 10 μग kg−1. The dependence, allowing evaluating the effect of the polar products of vegetable oil oxidation on the change in the coordinates of the identification point, was determined by the results of these studies. When developing operational control of the degree of purification of vegetable oil at the stages of refining, samples were studied under industrial conditions. In each sample, the values of acid and peroxide values were determined, as well as the coordinates of the identification point. The technical result of these studies is the development of a single operational digital method to establish the degree of purification of vegetable oils with the requirements of current regulatory documentation at the stages of refining.