รายละเอียดเอกสาร

This method measures the time (in hours) required for a sample of fat or oil to attain a predetermined peroxide value under the specific conditions of the test. The length of this period of time is assumed to be an index of resistance to rancidity. The exact relationship between peroxide value and such qualities as shelf life, actual rancidity, and oxidative stability has not been firmly established. Applicable to all normal fats and oils of animal and vegetable origin intended for human consumption. Not applicable to fatty acids. The Oil Stability Index (OSI) method, AOCS Official Method Cd 12b-92, may be used as an alternate method. In November, 1993, the AOCS Commercial Oils and Fats Analysis Technical Committee unanimously recommended that the AOM be declared an obsolete method. It is retained for reference purposes only.