Abstract
Color reversion of edible oil has seriously troubled the vegetable oil industry, but not yet been satisfactorily solved. In this study, Chroma (C*) could be an effective indicator and significantly associated with specific absorbance values of oxidized oils at 243–367 nm (P < 0.01). Effect of heating time and temperature on the color changes of soybean oil was first described by the combination of two-stage logistic and Arrhenius equations with R2 higher than 0.90. Total three equations for the start time point, end time point and duration time of color reversion were provided under accelerated conditions, respectively. The theoretically derived but not validated equations for predicting the color reversion of oils at room temperature was proposed as well. The certain relationships between the color reversion and oxidation were deduced and proved based on the kinetic analysis of free radical mechanism. Data will be expected to provide useful models for manufacturers to predict and control the color reversion of edible oils.
Sign-in/Register to access full text options 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
