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Abstract
The oxidation kinetics of soybean oil (SBO)/anhydrous milk fat (AMF) blends was studied by differential scanning calorimetry (DSC). Lipid blends containing 0–100% of SBO in AMF at 10% intervals were analyzed. Samples were heated in the DSC at different heating rates (2.5, 5.0, 7.5, 10.0 and 12.5 � C/min) and oxidation kinetics parameters from the Arrhenius equation (activation energy, preexponential factor and oxidation rate constant) were calculated using the Ozawa–Flynn–Wall method. Results show a significant increase in the oxidation rate (k) with temperatures for 60–90% SBO blends. The increase in k with SBO addition was only significant for 240 and 250 � C. A significant correlation between the rate constant and the chemical composition of the samples was not observed. This behavior suggests possible interactions among fatty acids present in the blends. Published by Elsevier Ltd.
Published Version
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