Thermal degradation kinetic and thermodynamic investigation of two types cold-pressed vegetable oils

Abstract

At long term storage the vegetable oils change their compound after oxidative and other processes. For this reason, the change of absorbance was measured and found that with increasing the time the absorbance decreases. Change of absorbance connected with oxygenate changing. Absorbance was measured at four temperatures 6, 25, 50 and 80°C during 55 days. The thermodynamic and kinetic parameters were obtained in temperature range. Based on these results the cold-pressed unrefined sunflower oil presented more stability compared with linseed oil.