Abstract
In order to know the relationship between AOM values and the autoxidation temperature, AOM tests were carried out with lard, beef tallow, corn oil and palm oil without the addition of antioxidant under three different temperatures besides the changes in POV and CoV were investigated. The results obtained were as follows:
1) In the AOM tests at the same reaction temperature, POV began to rise in the order of lard, corn oil, beef tallow and palm oil. While the rate of this rise was comparatively fast in lard and beef tallow, and POV rose rapidly, on the other hand, the rise of POV was slightly in corn oil and palm oil slower. However, the time required to reach POV 100 in beef tallow was faster than corn oil.
2) When the reaction temperature was below 100°C, AOM values can be expressed as the exponential function of the reaction temperature in all fats tested but in the case of corn oil slightly different result was obtained comparing with other fats, and this suggested that AOM values among beef tallow and corn oil could be reversed by certain reaction temperature.
3) CoV during AOM test tended to rise later than POV and its changes were much smaller than that of POV. A good correlation was noticed between POV and CoV during AOM tests for all the fats and oils.
