at the time of filling the peroxide value is 0.5 however it increases with the passage of time. we have never faced such problem in past. please someone assist me in this regard.
I don't remember much the process but it sounds that oxidation is happening with passage of time. The guess is the exposure to air (light, oxygen) and heat, is different; or the composition is different, or the presence of pro-oxidants (that didn't show in the past).
Peroxide values of fresh oils are less than 10 milliequivalents/kg; when the peroxide value is between 30* and 40 milliequivalents/kg, a rancid taste is noticeable. Higher value of Hydrogen per oxide, is due to the formation of hydroperoxides and autoxidation of organic compounds of unsaturated fatty acids that were obtained as a result of lipid oxidation.
If you want to reduced, then passing solvents through activated alumina is known to remove peroxides.