Journal of Thermal Analysis and Calorimetry
Volume/Issue:
Volume 75: Issue 2
Thermoanalytical, kinetic and rheological parameters of commercial edible vegetable oils
Authors:
J. Santos Universidade Estadual da Paraíba Bodocongó Departamento de Química, CCT 58109 - 790 Campina Grande PB Brazil 58109 - 790 Campina Grande PB Brazil

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I. Santos Universidade Federal da Paraíba LTM, Departamento de Química, CCEN 58059-900 Joăo Pessoa Paraíba Brazil 58059-900 Joăo Pessoa Paraíba Brazil

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M. Conceiçăo Universidade Federal da Paraíba LTM, Departamento de Química, CCEN 58059-900 Joăo Pessoa Paraíba Brazil 58059-900 Joăo Pessoa Paraíba Brazil

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S. Porto Universidade Federal da Paraíba LTM, Departamento de Química, CCEN 58059-900 Joăo Pessoa Paraíba Brazil 58059-900 Joăo Pessoa Paraíba Brazil

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M. Trindade Universidade Federal da Paraíba LTM, Departamento de Química, CCEN 58059-900 Joăo Pessoa Paraíba Brazil 58059-900 Joăo Pessoa Paraíba Brazil

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A. Souza Universidade Federal da Paraíba LTM, Departamento de Química, CCEN 58059-900 Joăo Pessoa Paraíba Brazil 58059-900 Joăo Pessoa Paraíba Brazil

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S. Prasad Universidade Federal de Campina Grande Departamento de Engenharia Química, CCT Campina Grande PB Brazil Campina Grande PB Brazil

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V. Fernandes Universidade Federal do Rio Grande Norte Departamento de Química, CCEN Natal RN Brazil Natal RN Brazil

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A. Araújo Universidade Federal do Rio Grande Norte Departamento de Química, CCEN Natal RN Brazil Natal RN Brazil

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Pages:
419–428
Online Publication Date:
02 Nov 2004
Publication Date:
01 Feb 2004
Article Category:
Research Article
DOI:
https://doi.org/10.1023/b:jtan.0000027128.62480.db
Keywords:
rheology; thermal decomposition; edible oils; kinetic
Restricted access

Abstract  

Thermoanalytical, kinetic and rheological parameters of commercial edible oils were evaluated. The thermal decomposition of the oils occurred in three steps, due to polyunsaturated, monounsaturated and saturated fatty acids decomposition, respectively. According to the temperature of the beginning of the decomposition, the following stability order was observed: corn (A)>corn>sunflower (A)>rice>soybean>rapeseed (A)>olive>rapeseed>sunflower (A - artificial antioxidants). Kinetic parameters were obtained using Coats-Redfern and Madhusudanan methods and presented good correlation. According to the activation energy of the first thermal decomposition event, obtained of Coats-Redfern' method, the following stability order is proposed: sunflower>corn>rice>soybean>rapeseed>olive. In relation to rheological properties, a Newtonian behavior was observed and no degradation occurred in the temperature range studied.

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Cover Journal of Thermal Analysis and Calorimetry
Journal of Thermal Analysis and Calorimetry
Print ISSN:
1388-6150
Online ISSN:
1572-8943

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Journal of Thermal Analysis and Calorimetry
Language English
Size A4
Year of
Foundation		 1969
Volumes
per Year		 1
Issues
per Year		 24
Founder Akadémiai Kiadó
Founder's
Address		 H-1117 Budapest, Hungary 1516 Budapest, PO Box 245.
Publisher Akadémiai Kiadó
Springer Nature Switzerland AG
Publisher's
Address		 H-1117 Budapest, Hungary 1516 Budapest, PO Box 245.
CH-6330 Cham, Switzerland Gewerbestrasse 11.
Responsible
Publisher		 Chief Executive Officer, Akadémiai Kiadó
ISSN 1388-6150 (Print)
ISSN 1588-2926 (Online)

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