Analytical Tests

  • Harry W. Lawson
Part of the The L. J. Minor Food Service Standards Series book series (TLMFSS, volume 5)


The food industry (including foodservice) tends to use a number of analytical terms in setting up specifications for fats and oils and in describing changes that take place during processing, storage, transportation, and use. Certain analyses can be helpful in describing a shortening and its predicted effectiveness in certain uses. However, many terms and analyses are not very useful, especially if they are interpreted incorrectly or used in the wrong manner. This chapter will describe the analytical terms used most commonly in the industry and the significance of each.


Peroxide Value Iodine Value Free Fatty Acid Level Frying Temperature Active Oxygen Method 
These keywords were added by machine and not by the authors. This process is experimental and the keywords may be updated as the learning algorithm improves.


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Copyright information

© The Avi Publishing Company, Inc. 1985

Authors and Affiliations

  • Harry W. Lawson
    • 1
  1. 1.CincinnatiUSA

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