[Oxidative and hydrolytic deterioration of palm oil and fat products based on it under various conditions of storage and transportation].

Studies have been conducted on the effect of storage conditions for refined deodorized palm oil on the quality and safety: in containers made of ferrous metals (mild steel) at unregulated temperature, in sealed plastic bags at the temperature -20 degrees C in stainless steel under stratification of nitrogen at the temperature of 40+/-1 degrees C. The choice of the objects of study determined by the normative documents of the Russian Federation governing the transportation and storage of vegetable oils and fat products based on them. All samples of palm oil with peroxide value of 1,0 to 1,5 meq O2/kg indicated the presence of a weak foreign taste, is not peculiar impersonalfat, the samples with peroxide value above 1,5 meq O2/kg were observed pronounced off-flavors and odors characteristic of stale oil. Rancidity was observed in samples having peroxide value of 2,0 meq O2/kg or more. Free acid value and anizidin value for the studied period changed to a lesser extent, from 0,06 to 0,1 mg KOH/g and from 1,2 to 1,4 respectively. It is proved that, transportation/storage of palm oil at the temperature above 50 degrees C without stratification of nitrogen greatly accelerates the process of oxidative damage. Based on these data we can recommend transportation/storage and management process with the least possible time of contact of melted palm oil with oxygen to produce high-quality final product (within 2-3 hours from the time of melting).