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Evaluation of mettler automatic dropping point apparatus and statistical comparison with wiley melting point method
Author(s) -
Doeden W. G.
Publication year - 1975
Publication title -
journal of the american oil chemists' society
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.512
H-Index - 117
eISSN - 1558-9331
pISSN - 0003-021X
DOI - 10.1007/bf02545090
Subject(s) - melting point , mathematics , boiling point , statistics , analytical chemistry (journal) , chemistry , biological system , chromatography , computer science , materials science , composite material , organic chemistry , biology
The Mettler FP5/53 automatic thermal analysis system was used to obtain dropping point data on a series of soybean, cottonseed, palm, palm kernel, coconut, and rapeseed oils after conditioning for 30 min at freezer temperature. Wiley mp were determined simultaneously on the same samples. A linear correlation was observed between the dropping point and Wiley mp data over a temperature range of 33–50 C. Meaningful data also were obtained on various fat blends and on samples outside this temperature range. The dropping point technique was found to be more reproducible and less time consuming than the Wiley method, while offering the added advantage of automatic endpoint detection. The technique has been used successfully in our laboratories for quality control and as a means of monitoring hydrogenation studies. Although the dropping point method can be related to the Wiley mp determination, it has developed into a meaningful independent measure of the melting characteristics of fats and oils.