Search Results

You are looking at 1 - 1 of 1 items for

  • Author or Editor: Rajeev Bagoria x
  • Refine by Access: All Content x
Clear All Modify Search

Abstract  

Alpha-tocopherol (vitamin E) is the most widely used antioxidant for edible oils. The present investigation presents its effect on the thermal degradation behavior of edible oils (sunflower, soybean, and their blend) through the use of dynamic thermogravimetry. The study is based on the comparison of activation energies of decomposition process which were subsequently calculated using preferred and reliable multiple-heating rate methods viz. Kissinger, Friedman, Ozawa–Flynn–Wall, and Coats–Redfern (modified). It is concluded that the role of alpha-tocopherol as antioxidant at higher temperature is nearly accomplished.

Restricted access