Quality control in storage and transport of edible oils

Care for quality of edible fats and oils during transportation and storage is especially important for partially or fully refined products. This paper describes some examples of deterioration caused by a brass sampler, by improper reheating during voyage, by contamination in a pipeline, and by absorption of oxygen during various processing steps. Trade associations have published recommended procedures to minimize some of these problems. From these recommendations and many personal experiences, PORIM has drafted a “Code of Practice” bringing together elements of good design of physical facilities and of good operating practices. A copy of this code appears as an appendix to this paper.