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By Kathleen Warner, Michael Eskin
Methods to evaluate caliber and balance of Oils and Fat-Containing meals is a invaluable and precise source for nutrition scientists and oil chemists, a great addition to the libraries of scientists operating in product improvement and caliber control.
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Additional info for Methods to Access Quality and Stability of Oils and Fat-Containing Foods
The panel room should be maintained at a comfortable temperature, The room should be air conditioned, and in some cases it may be necessary to control humidity. Adequate ventilation for the panel room is the most critical design aspect. A slight positive air pressure should be maintained in the booth area to prevent infiltration of external odors. Individual exhaust ventilation ducts should be located in each booth. Air turnover in the booths should occur at least every 30 sec. (1). Recirculated and makeup air should pass through activated carbon filters to remove odors.
L. L. A. Falb. The American Soybean Association and The American Oil Chemists’ Society, Champaign, IL, 1980. 31. K. 1990. Fat Sci. Technol. 92:315. 32. L. S. Patent 4,789,554, Dec. 6, 1988. 33. A. 1953. J. Am. Oil Chem. Soc. 30:251. 34. A. 1953. J. Am. Oil Chem. Soc. 30:317. 35. A. 1953. J. Am. Oil Chem. Soc. 30:403. 36. A. 1954. J. Am. Oil Chem. Soc. 31:324. 37. A. 1957. J. Am. Oil Chem. Soc. 34:470. 38. , and Wade, G. 1957. J. Am. Oil Chem. Soc. 34:606. 39. H. R. H. L. L. A. Falb. The American Soybean Association and the American Oil Chemists’ Society, Champaign, IL, 1980, p.
Beckman et al. (16) found that color coding did not bias results and may be considered as an alternative coding system. However, this method cannot be used with panelists who exhibit difficulties in color perception or in testing which is done under colored lights. Reference Samples The use of reference samples or standards is critical in both the training of panelists and calibrating of panelists during testing. Reference samples are used during training to help panelists develop the terminology they need to describe the samples.
Methods to Access Quality and Stability of Oils and Fat-Containing Foods by Kathleen Warner, Michael Eskin