· Food processing craftsmen use tocopherol as an antioxidant, but the effect can only be expected
during preservation.
· Oxidation proceeds once the continuous heating is started.
· Fats and oils combine with oxygen in the air and oxidize, producing odors or irritating odors within
a short period of time.
· As oxidation proceeds, the oil produces a polymer with oxygen atoms as a link, increasing its viscosity
and specific gravity.
· The hydrogen of the CH2 group next to the double bond is separated by stimulation of impurities such as heat,
light, and metal to form an intermediate called Free Redical.
· Acidified Hydro-peroxide is also converted into Free Radical. The generated Free Radical makes the oil molecule
into a macro compound by repeating an alkalinization reaction of new oil molecules and combining them in
a chain.
· Once the oxidation of oil begins to occur, the reaction continues.
Oil Fat Oxidation Inhibition and
Removal Function
· When vegetable oil is passed through LO-ODS, the far-infrared rays emitted from the LOD-Ball break the
oil molecules into the smallest molecules and prevent them from forming into large aggregates.
· The LOD-Ball that collides with oil generates electrons and some of the oil molecules are ionized by \
the intensity.
· The generated ions react with oil molecules to inactivate free radicals to stabilize oil molecules
and prevent oxidation.
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