Abstract
AbstractSamples of vegetable oils were oxidized at isothermal conditions in the cell of a Pressure Differential Scanning Calorimeter (PDSC) and in the Methrom Rancimat apparatus. The PDSC and Rancimat experiments were carried out at a temperature in the range of 90–160 °C. From resulting PDSC exotherms their times to reach the peak maximum (τPDSC) were determined and used for the assessment of the oxidative stability of the samples. Similarly the measured Rancimat induction times (τRancimat) were used. As PDSC and Rancimat results were obtained at different temperatures the equations for temperature extrapolations of the τPDSC and τRancimat values have been proposed. Using the Arrhenius type correlation between induction times and temperature and activated complex theory the reaction rate constants, activation energies, activation enthalpies and activation entropies for oils oxidation have been calculated.
Sign-in/Register to access full text options 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
