1

Catalyst function: There are many oxidation-promoting substances in oil, and trace metals, especially variable-valence metals, have a significant impact. They are powerful catalysts for the automatic oxidation and rancidity of oil. Due to their existence, the induction period of oil oxidation is greatly shortened and the oxidation is accelerated. speed of reaction.

2

Grasp the temperature: temperature is an extremely important factor affecting the speed of chemical reactions. For general chemical reactions, the reaction rate doubles for every 10°C increase in temperature; for the oxidation rate of oil, temperature also plays an important role.

3

Supplementary Oxygen: Autooxidation and polymerization process is a process in which oil and oxygen react, and the amount of oxygen absorbed in the process of autooxidation and polymerization is gradually increased. In general, the greater the concentration of oxygen, the faster the oxidation rate. The greater the partial pressure of oxygen in the storage vessel, the more rapidly the oxidation proceeds.

4

Appropriate amount of water: Moisture will cause and promote the spoilage of hydrophilic substances (such as phospholipids, enzymes, microorganisms, etc.), increase the quality of grains and oils, strengthen the activity of enzymes, facilitate the reproduction of microorganisms, lead to hydrolysis and rancidity, and increase the generation of oil peroxides.

5

Appropriate light and rays: Light, especially ultraviolet rays, can promote the oxidation of oils and fats. This is due to photooxidation, which can decompose trace amounts of hydroperoxides in oils, generate free radicals, and enter a chain reaction, accelerating the oxidation of oils. Foods irradiated with high-energy rays can significantly increase susceptibility to oxidative rancidity, a phenomenon that is usually explained by the generation of free radicals induced by radiation energy.