Freshness and Stability Test (121)

Researchers at the University of Dayton Research Institute have developed an analytical technique to monitor the depletion of antioxidants (natural and added) and the accumulation of initial oxidation products in stored organic materials. The freshness of the organic material is evaluated based on the concentrations of aldehydes, ketones, phenols, and other initial oxidation products present in the stored material. The stability of the organic material for use at elevated temperatures (in engine fuel, cooking oil in fryers, etc.) is evaluated based on the concentrations of the antioxidants remaining in the stored material. The freshness and stability test (FAST) is a simple technique that uses a rapid voltammetric technique to analyze a milliliter sample of stored material in a small vial containing the reaction solutions. The FAST can be performed with the RULER instrument (developed by UDRI and licensed to Fluitec) in a laboratory or directly at the storage site.

The FAST has been used to follow the oxidation stages of jet and diesel fuels during storage and after various high-temperature stressing tests and rigs. The FAST was also used to predict the high-temperature deposit tendencies of a wide range of fuels indicating when stability additives were needed to improve engine performance. The FAST has also been used to monitor the loss of antioxidants and the resulting oxidation of food products such as milk products, candies, dried fruits, potato chips, etc. during storage.

U.S Patent No. 5,239,258 issued August 24, 1993.

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