The possibility of using electrophysical methods for the identification and quality control of vegetable oils

The article presents data on the establishment of the operational diagnostics of liquid food products on the basis of the definition of their specific physical properties. To solve this problem have been studied fatty acid composition of 5 samples of vegetable oils determined by their main physical and physico-chemical indicators, as well as standard specific electrophysical indicators. On the basis of the conducted research was the interrelation of electrophysical specific indices with the degree of oxidation of vegetable oils, expressed numeric value of peroxide number.