Tests Schaal oven

Other accelerated methods for measuring lipid oxidation include the oxygen bomb test and the Schaal oven test. These methods are described by Wan (1995). 

Several temperature-catalyzed stability tests are used in evaluating the oxidative stability of oils and fats. The oldest method is the Schaal oven test (39). It is inexpensive but subjective, because it uses organoleptic and odor intensities in the procedure and still requires days to obtain the result. This approach has been standardized into a recommended practice (AOCS method Cg 5-97). In the active oxygen method (AOM) (39), the development of peroxide is measured with time. As the formation and decomposition of peroxides are dynamic processes, the results obtained by this method do not correlate well to the actual stability of the oils and fats observed under practical application conditions. Other methods that have been based on oxygen absorption are the gravimetric (59) and the headspace oxygen concentration measurement (60, 61). 

Lipid hydroperoxides can be measured by peroxide value (PV) and 2-thiobarbituric acid (TBA) tests. The resistance of a fat or an oil to oxidative rancidity can be measured by the Schaal oven test, Swift test, and oil stability index (OSI) analysis. 

The effectiveness of antioxidants as preservatives for fats and oils is evaluated by determining the rate of peroxide development using the Active Oxygen Method (AOM) (29). The development of a rancid odor is used to evaluate the stabiUty of food items (Schaal Oven StabiUty test) (30). 

A common method for determining the stability of pastry, potato chips, and the like is to place a number of broken pieces of the product in 4-ounce mayonnaise jars with screw tops and store them at room temperature or in the Schaal oven in the absence of light. At regular intervals samples are removed and tested for peroxide content and organoleptic rancidity. 

Saponification Value of Fats and Oils (Cd 3-25) determines the number of milligrams of (alcoholic) potassium hydroxide necessary to saponify a 1 -g sample of a fat or oil. Schaal Test (Schaal Oven Method) an accelerated test for determining the oxidative stability of a fat or a fat-containing food product. Results are reported as the time elapsed until a rancid odor is detected. This is not an AOCS method see American Association of Cereal Chemists Method Manual. Modifications, using OSI apparatus, have been reported. 

Schaal Test (Schaal Oven Method) an accelerated test for determining oxidative stability of a fat or a fat-containing food product. Results are reported as the time elapsed until a rancid odor is detected in a... 

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