Bestimmung der Oxydationsstabilität von Ölen und Fetten mit Hilfe einer automatischen Version des SWIFT-Testes

Determination of Oxidation Stability of Oils and Fats by an Automated Version of SWIFT-Test An automated method has been developed for the determination of the duration of induction period in SWIFT-Stability test. The method is based on following principle: If air current, emerging from SWIFT-tubes, is bubbled into a vessel containing water in which a zinc/copper element is immersed, voltage of the latter increases as soon as it comes in contact with the low molecular acids that are formed during the process of oxidation. The termination of the induction period is indicated by a sudden alteration in the direction of the time-voltage curve. The method can be carried out without constant supervision; it is suitable for the determination of quality of edible oils and fats, assessment of the effect of refining processes and of pro- and antioxidants, as well as for the optimum selection of fat blends.