ISSN:
1750-3841
Source:
Blackwell Publishing Journal Backfiles 1879-2005
Topics:
Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition
,
Process Engineering, Biotechnology, Nutrition Technology
Notes:
Thermal stability and kinetic parameters of commercial edible oils were investigated by non-isothermal thermogravimetry/derivative thermogravimetry (TG/DTG). Kinetic parameters were calculated by integral and approximation methods. Results obtained indicated that these parameters were dependent on composition of fatty acids, being influenced by the presence of natural and artificial antioxidants. According to the thermogravimetric curves, the following thermal stability sequence was suggested: corn 〉 sunflower 〉 soybean 〉 rice 〉 soybean + olive 〉 sunflower + olive 〉 canola 〉 olive; while the activation energy indicated the following stability order: sunflower 〉 corn 〉 soybean 〉 rice 〉 soybean + olive 〉 canola 〉 sunflower + olive 〉 olive.
Type of Medium:
Electronic Resource
URL:
http://dx.doi.org/10.1111/j.1365-2621.2002.tb10296.x
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