a. for cooking oil
free fatty acid: High FFA lowers odidative stability of oil
peroxide value: indicates extent of primary Oxidation of oil
acid value: indicates number of corboxylic group or acidity
p-anisidine value (AV): extent of secondary Oxidation
b) for Wine:
pH : decides taste, color, Oxidation and chemical stability
SO2 number : inhibit bacteria and wild yeast growth
alcohol content: to meet specification of wine
Residual sugar : to measure sweetness of wine
mallic acid: enhance effectiveness of SO2and decide taste
c) for Shampoo
pH : to control acidity
Viscosity : flow characteristics
foam ability : to know leathering performance
wetting time: to confirm wetting efficiency
Solid content: affect storage stability
dirt dispersion : indicates effective cleansing action
surface tension: effect wettability
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