Journal
JOURNAL OF FOOD SCIENCE
Volume 67, Issue 4, Pages 1393-1398Publisher
INST FOOD TECHNOLOGISTS
DOI: 10.1111/j.1365-2621.2002.tb10296.x
Keywords
thermogravimetry; edible oils; kinetic; thermal stability; activation energy
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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.
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