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Thermal Stability and Kinetic Study on Thermal Decomposition of Commercial Edible Oils by Thermogravimetry
Author(s) -
Santos J.C.O.,
Santos I.M.G.,
Souza A.G.,
Prasad S.,
Santos A.V.
Publication year - 2002
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.2002.tb10296.x
Subject(s) - thermogravimetry , canola , sunflower , thermal stability , chemistry , food science , thermogravimetric analysis , isothermal process , agronomy , organic chemistry , biology , thermodynamics , inorganic chemistry , physics
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.