Simulating international shipments of vegetable oils: focus on quality changes

Main Article Content

Z. Ayyad
E. Valli
A. Bendini
R. Accorsi
R. Manzini
M. Bortolini
M. Gamberi
T. Gallina Toschi


edible vegetable oils, food quality, oxidation, simulated shipment, thermal insulation.


This investigation evaluated the quality changes of commercial vegetable oils after different simulated shipments. In particular, the oils were placed in containers with or without thermal insulation and subjected to two simulated shipments, from Italy to Los
Angeles and to Quebec. The temperature profiles were monitored to simulate the real shipments conditions in laboratory through properly developed climate chambers.
Different quality parameters were evaluated before and after the simulations, showing a high degree of oxidation for samples shipped to Los Angeles in standard containers. In this study, the thermal insulation container was effective in protecting samples from potential oxidative damage during simulated shipping.
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