Indian Council of Agricultural Research
(Agricultural Knowledge Management Information System)


ICAR-Indian Institute of Millets Research, Rajendranagar, Hyderabad-500 030 Talangana (www.millets.res.in)
Click Here to See Management Committee
Instrument Details
Instrument/Facility Name: RANCIDOMETER
Make                                   : Metrohm, Switzerland
Model                                  : 892 professional rancimat
Specification   :Model : 892 pfrofessional Rancimat Heating : Two individually heated aluminum heating blocks Temp. Range : 50 - 220 °C Temp. Correction : -9.9 - +9.9 °C Max. Deviation : ±0.3 °C Reproducibility : Typically better than ±0.2 °C Temp. Fluctuations : Typically less than 0.1 °C Gas flow range : 1 - 25 L/h Conductivity Measurement: 0 - 400 µS/cm

Click to ViewModel : 892 pfrofessional Rancimat Heating : Two individually heated aluminum heating blocks Temp. Range : 50 - 220 °C Temp. Correction : -9.9 - +9.9 °C Max. Deviation : ±0.3 °C Reproducibility : Typically better than ±0.2 °C Temp. Fluctuations : Typically less than 0.1 °C Gas flow range : 1 - 25 L/h Conductivity Measurement: 0 - 400 µS/cm The 892 Professional Rancimat is a computer-controlled measuring device for determining the oxidation stability of samples containing oil and fat. It is equipped with two heating blocks each with 4 measuring positions. Each block can be heated individually, i.e., 4 samples can each be measured at two different temperatures or 8 samples at the same temperature. The measurements at the individual measuring positions can be started individually for this. The 892 Professional Rancimat is controlled by means of the StabNet computer software and a computer that is connected via the USB interface.

  Working Principles
Click to ViewIn the Rancimat method, the sample is exposed to an air flow at a constanttemperature between 100 - 140 °C. Highly volatile, secondary oxidationproducts (for the most part formic acid and acetic acid) are transferredinto the measuring vessel with the air flow, where they are absorbedin the measuring solution (distilled water). Here the conductivity is continuouslyregistered. The organic acids can thus be detected by an increasein the conductivity. The time until these secondary reaction products occuris referred to as the induction time or induction period, which is a goodcharacteristic for the oxidation stability.

  Applications
  User Instructions
Oxidation stability of vegetable and animal oils and fats Examination of the effectiveness of antioxidants Oxidation stability of oil and fat-containing foods and cosmetics 1. Sample should be in form of oil. 2. The induction time should always be more than 100

  Contact Us
Contact No. 040-24599331
Email Id dayakar@millets.res.in

  RANCIDOMETER Charges
Procedure Name
Industry
University
National LAB/R&D
Remark
Rancidity estimation
2000
500
1000
per sample

Additional Rs 100/-towards postal charges if result are to be posted
The Demand Draft should be in favour of "ICAR-IIMR"
Letter, DD & Samples send to "Dr B Dayakar Rao, Principal Scientist, Indian Institute of Millets, Rajendranagar - 30 Hyderabad, Telangana "