A rapid oxygen bomb method for evaluating the stability of fats and shortenings

Abstract

Abstract A modification of the A.S.T.M. oxygen bomb method for evaluating the stability of any fat within a period of six hours or less has been developed. It is based upon the addition of selected levels of a copper, catalyst, operating under the conditions previously used without catalyst. The precision of this bomb method has been characterized and the contributions of several factors to the overall variation have been estimated. The research indicates that it will not be possible to express bomb data in terms of AOM values by employing a factor. On the basis of precision obtained by this procedure, it is concluded that it should be readily adaptable to industrial control applications.