Principle of
Oil Fat Oxidation

· 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.

Experiment result

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