Abstract
Thermal analysis of Olive and Sunflower Oil is done by Fast DSC to evaluate its potential to replace DSC for adulteration detection. DSC measurements take hours, Fast DSC minutes. Peak temperatures of the crystallisation peak in cooling for different Olive and Sunflower Oils are both comparable to DSC, but not always distinguishable. The heating curves of Olive and Sunflower Oil show more differences. Compared to DSC, Fast DSC shows lower peak temperatures for heating curve peaks.
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