THE PHYSICOCHEMICAL CHANGES THAT OCCUR URING STORAGE OF VEGETABLE OILS AND STANDARD REQUIREMENTS FOR THEIR DELIVERY TO THE POPULATION

In the production and storage of fat products, it is recommended to pay attention not only to its performance in the standard norms, but also to its fatty acid content, as well as to add antioxidants to its natural composition for their long-term storage. Changes in the levels of acid, peroxide and anisidine during storage of vegetable oils were found to depend on its moisture content. It has been proven that the higher the humidity, the higher these values over time, lowering the nutritional value of the product and rendering it unusable. It has been found that when storing vegetable oils, we need to pay attention not only to its moisture, but also to the external environment. To increase the shelf life of the product in the summer, it is recommended to store it in a cool or refrigerated place.

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