Abstract
Samples of vegetable, edible oils and animal fats were intensively oxidized in the cell of a pressure differential scanning calorimeter (PDSC). At high oxygen pressures (800–2800 kPa) and at high heating rates (40–90°C min −1) the samples undergo spontaneous ignition. The temperatures at which ignition occurs were determined from PDSC scans. The influence of heating rate, pressures of oxygen and presence of copper on spontaneous-ignition temperatures for the studied oils and fats are discussed.
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