Kinetics of the Kreis test through response surface methodology.

Narasimhan, S. and Sarvamangala, G. K. and Vasanth Kumar, A. K. and Nagin, Chand. and Rajalakshmi, D. (1994) Kinetics of the Kreis test through response surface methodology. Journal of the American Oil Chemists' Society, 71 (11). 1267-1271, 15 ref..

PDF JAOCS,_Vol._71,_no._11_(November_1994).pdf Restricted to Registered users only Download (562kB)

Abstract

The Kreis test is a procedure for early detection of oxidative products of fats and oils. The reaction is complicated, sensitive and continuous. Kinetics of the Kreis test were studied as a function of reagent, phloroglucinol, oil quantity and incubation period for 3 oils [palm oil, rice bran oil, and groundnut oil] with different fatty acid profiles, storage life and composition other than triglycerides. A central composite rotatable design with each factor at 5 levels required 20 experiments for each oil. Results of experiments carried out in duplicate were examined by analysis of variance, and polynomials of appropriate degree were fitted to the data. The polyhedron search method was used to compute optimum conditions for carrying out the test for each oil. 3-dimensional graphs were generated to bring out the differences in the oils and the kinetics for each oil. Though compromised optimized conditions are reported, results indicate the necessity of more detailed investigation into the reaction.

Item Type:	Article
Uncontrolled Keywords:	ANALYTICAL-TECHNIQUES; OILS-; OILS-VEGETABLE; OXIDATION-; VEGETABLE-PRODUCTS; VEGETABLE-OILS
Subjects:	600 Technology > 08 Food technology > 15 Flavour/Fragrance/Perfumes > 01 Sensory evaluation
Divisions:	Sensory Science
Depositing User:	Food Sci. & Technol. Information Services
Date Deposited:	01 Jul 2009 04:51
Last Modified:	05 Oct 2018 05:44
URI:	http://ir.cftri.res.in/id/eprint/7898

Actions (login required)

View Item