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Thermal analysis: An alternative method of measuring oil stability
Author(s) -
Hassel R. L.
Publication year - 1976
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/bf02633299
Subject(s) - process engineering , thermal , quality (philosophy) , thermal stability , operator (biology) , computer science , thermal analysis , biochemical engineering , stability (learning theory) , environmental science , vegetable oil , pulp and paper industry , petroleum engineering , engineering , chemistry , chemical engineering , thermodynamics , organic chemistry , machine learning , philosophy , biochemistry , physics , epistemology , repressor , gene , transcription factor
Preliminary results using three different thermal analysis techniques to evaluate the relative oxidative stabilities of five vegetable oil samples yielded good correlations with the predicted stabilities by the active oxygen method. The thermal analysis techniques offer the advantages of good quality control time, being less empirical, and requiring limited equipment and operator expertise. In addition, these techniques should be useful in evaluating oil‐processed finished products as well as the oils themselves.