Rancidity of vegetable oils is a major problem in food related industries. It occurs during storage and is caused by oxidation of unsaturated fatty acids, resulting in foul odors and tastes in the product. Oxidative stability is affected by a number of factors including oxygen, temperature, presence of metals and light. The resistance of edible oil to oxidation is enhanced by endogenous or added antioxidants. Although oxidation is inevitable over time, it can be minimized by optimizing processing methods and storage conditions for maximum shelf life.

microESR

microESR: The Portable Research-Grade Instrument

The microESR is a small, portable research grade instrument. The spectrometer has a mass of only 10 kg and a 30.5 x 30.5 x 30.5 cm3 foot print. It can easily fit in a fume hood or glove box, or be transported to the field. It requires no special installation or regular maintenance.