Publisher's Synopsis
Excerpt from Effects of Storage Temperatures on Quality of Cottonseed Salad Oil
Three different lots of cottonseed salad Oils, packaged in sealed l-gallon metal containers, were stored for periods up to 2 years at specified temper atures ranging from 55� F. To 110� F. A taste panel of housewives evaluated the oils by comparing them with similar oils that had been held frozen at 0� F. During the 2-year period. The heated stored oils showed small decreases in quality as measured by a decrease in flavor scores during the 2 years. Heating the oils during storage caused the bland flavor to decrease significantly. Varying increases were shown in grassy, tallowy, metallic, musty, painty, beany, and buttery flavors. The oils that had been removed from both the heated and the refrigerated storage were exposed to air during 4 days of treatment at 140� F., then a second evaluation of flavor was made. The flavor scores indicated an improvement in quality of the oils after they were given the 4-day heat treatment. More of the samples were judged to have bland flavor and fewer to have grassy, tal lowy, metallic, musty, painty, beany, and buttery flavors. These results suggest that storage of the oils at higher temperatures caused some decrease in qual ity and some development of off flavors in the oils. However, the 4-day heat. Treatment with exposure to air eliminated the off flavors and restored the oils to about their original quality. About the Publisher Forgotten Books publishes hundreds of thousands of rare and classic books. Find more at www.forgottenbooks.com This book is a reproduction of an important historical work. Forgotten Books uses state-of-the-art technology to digitally reconstruct the work, preserving the original format whilst repairing imperfections present in the aged copy. In rare cases, an imperfection in the original, such as a blemish or missing page, may be replicated in our edition. We do, however, repair the vast majority of imperfections successfully; any imperfections that remain are intentionally left to preserve the state of such historical works.
