DEVELOPMENT OF PEROXIDE VALUE DETERMINATION SYSTEM OF EDIBLE FATS AND OILS USING THERMOLUMINESCENCE METHOD

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WE TRIED TO DEVELOP THE SYSTEM TO DETERMINE THE PEROXIDE VALUE OF EDIBLE FATS AND OILS BY MEASURING THEIR THERMOLUMINESCENCE EMITTED WHEN HEATED.THERMOLUMINESCENCE WAS MEASURED FOR SOME FATS AND OILS WITH DIFFERENT PEROXIDE VALUE AT 100 TO 140ﾟC USING A THERMOLUMINESCENCE DETECTOR EQUIPPED WITH A PHOTO COUNTER.LUMINESCENCE INTENSITY INCREASED WITH HEATING TEMPERATURE AND AMOUNTS OF OIL,AND IT DEPENDED ON VARIETIES OF OILS ALTHOUGH IT INCREASED WITH CHEMICAL CHARACTERISTICS SUCH AS PEROXIDE VALUE.LUMINESCENCE INTENSITY WAS HIGHEST FOR SAFFLOWER OIL,FOLLOWED BY OLIVE,CORN AND SOYBEAN OILS.THERE WAS A POSITIVE RELATION BETWEEN PEROXIDE VALUE AND LUMINESCENCE INTENSITY OF CORN AND SOYBEAN OILS.THESE RESULTS SHOWED THAT PEROXIDE VALUE OF EDIBLE FATS AND OILS COULD BE DETERMINED BY MEASURING THEIR THERMOLUMINESCENCE.