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Acid value means required the number of milligrams of potassium hydroxide (KOH) that neutralization the free fatty acids in 1 g fat.
Because oil is easily to oxidized, and hydrolysis of the oil is usually accompanying at same time. With the frying temperature goes higher, the oil is faster to rancidity. Usually ,we canât determine the oil rancidity or not by color or taste, so we use the index "acid value (AV )" to determine.
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