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Schaal Oven Test
Schaal Oven Test. A laboratory procedure for estimating the keeping quality of fats (q.v.) and oils (q.v.) in which a small sample of fat is incubated in an oven at a temperature of 140¦F (60¦C) until it develops symptoms of rancidity (q.v.) in its odor or flavor, or reaches a specific peroxide value (q.v.). The results are expressed in the number of days of fat stability.