• P.R Gugale
• V D Mane

The importance of ediable oil in industry such as foods, energy, cosmetics, pharmaceuticals, or lubricants has been well documented. Physical properties of vegetable oils depend primarily on composition and temperature. Physico-chemical properties are helps to find the overall quality and adulteration in different oils. In the present study we try to identify physicochemical properties like smoke point, boiling point, density, acid value, saponification value, iodine value, peroxide value of different edible oils. The result found that in all parameters the sesame oil is good for the cooking purposes.

Vegetable oils, adulteration, Physico-chemical properties, smoke point, boiling point

"COMPARATIVE STUDY ON THE PHYSICO-CHEMICAL PROPERTIES OF DIFFERENT EDIBLE OILS.", International Journal of Emerging Technologies and Innovative Research (www.jetir.org), ISSN:2349-5162, Vol.11, Issue 4, page no.106-109, April-2024, Available :http://www.jetir.org/papers/JETIRGF06024.pdf

"COMPARATIVE STUDY ON THE PHYSICO-CHEMICAL PROPERTIES OF DIFFERENT EDIBLE OILS.", International Journal of Emerging Technologies and Innovative Research (www.jetir.org | UGC and issn Approved), ISSN:2349-5162, Vol.11, Issue 4, page no. pp106-109, April-2024, Available at : http://www.jetir.org/papers/JETIRGF06024.pdf