QUALITY-CONTROL OF SOYBEAN OILS BY THERMOGRAVIMETRY

On the example of analysis of 53 soybean oil samples an estimation of the usefulness of thermoanalytical methods for the quality inspection of this product has been made, and as well as a method to make possibl e carrying out the tests which allow to evaluate the stability of soyb ean oils in technological processing and during their storage. The exi stence of strong relationship between the values of the temperatures o f successive weight losses and the values of the parameters of physico -chemical quality assessment of soybean oils has been stated. The poss ibility of practical utilization of regression equations for the asses sment of the degree of deterioration of oil products has been indicate d.