期刊
JOURNAL OF THERMAL ANALYSIS AND CALORIMETRY
卷 145, 期 1, 页码 153-160出版社
SPRINGER
DOI: 10.1007/s10973-020-09693-w
关键词
Oil blends; Oil adulteration; Thermal analysis; TG; DTG analysis; Pareto chart; Thermal stability
A methodology was developed for determining the adulteration of edible oils based on thermal analysis and statistical models, allowing for the determination of the percentage of mixture by analyzing peaks of different oils.
The edible oils adulteration determination is a crucial issue in the control and quality of edible oils due to change in the physicochemical and organoleptic properties that it produces; however, the techniques are of qualitative type; in this work, a methodology was developed based on the thermal analysis (TG/DTG) of oil and a statistic model of deconvolution of peaks of the different oils was developed. The result showed that the use of variables such as temperature and percentage of decomposition of olive-avocado oil in this analysis elaborated five equations for the determination of percentage of the mixture on a graph of the estimated response surface.
作者
我是这篇论文的作者
点击您的名字以认领此论文并将其添加到您的个人资料中。
推荐
暂无数据