What are the six aspects of the quality inspection of fats and oils?

1, acid value: no instrument, with acid-base titration can be measured.

2, peroxide value: do not need instruments, with acid-base titration can be measured.

3, color: measured by Rovibond colorimeter.

4, iodine value: no need for instruments, with acid-base titration can be measured.

5, melting point: measured by thermometer.

6, moisture: measured with a drying oven.

Property analysis

The main physiological function of fats and oils is to store and supply heat energy, and the energy it can provide in metabolism is about twice as high as that of sugar and protein. One gram of fats and oils can produce about 39.8 kilojoules of heat energy when fully oxidized in the body.

Vegetable oils are generally liquid at room temperature and pressure and are called oils, while animal fats are solid at room temperature and pressure and are called lipids. Oils and fats are all mixtures with no fixed melting and boiling points. Oils and fats are not only the main nutrients and one of the main food for human beings, but also an important industrial raw material.