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Journal of Thermal Analysis and Calorimetry
Authors: Luzia Patricia Fernandes Carvalho Galvão, Anne Gabriella Dias Santos, Amanda Duarte Gondim, Marcela Nascimento Barbosa, Antonio Souza Araujo, Luiz Di Souza, and Valter José Fernandes Junior

ethyl esters (the chemical name for biodiesel) [ 7 ]. Although the renewable origin and biodegradability of the biodiesel are widely presented as advantage, its decomposition profile confers to itself lower oxidative stability in comparison to mineral

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Journal of Thermal Analysis and Calorimetry
Authors: R. A. Candeia, F. S. M. Sinfrônio, T. C. Bicudo, N. Queiroz, A. K. D. Barros Filho, L. E. B. Soledade, I. M. G. Santos, A. L. Souza, and A. G. Souza

oil stability index (OSI) of soybean oil fatty acid methyl esters (SME). On the other hand, antioxidant additives are commonly employed to improve the oxidative stability of biodiesel. Tang et al. [ 18 ] investigated the effectiveness of various

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Journal of Thermal Analysis and Calorimetry
Authors: E. F. S. M. Ramalho, A. R. Albuquerque, A. L. Souza, A. K. Barro, A. S. Maia, I. M. G. Santos, and A. G. Souza

Introduction An important problem associated to commercial biodiesel acceptation is its low oxidative stability [ 1 ], which is determined by the nature of the fatty acid chains of oils or fats [ 2 ]. This fact can be evidenced

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Journal of Thermal Analysis and Calorimetry
Authors: A. Vasconcelos, M. Dantas, M. Filho, R. Rosenhaim, E. Cavalcanti, N. Antoniosi Filho, F. Sinfrônio, I. Santos, and A. Souza

Abstract  

The influence of drying processes in the biodiesel oxidation was investigated by means of the oxidative induction time obtained from differential scanning calorimetry data. For this purpose, corn biodiesel was dried by different methods including: chemical (anhydrous sodium sulfate) and thermal (induction heating, heating under vacuum and with microwave irradiation). The drying efficiency was evaluated by monitoring IR absorption in the 3,500–3,200 cm−1 range and by the AOCS Bc 2-49 method. In general, the oxidative induction times increased inversely to the heating degree, except that of microwave irradiation, which was selective to water evaporation and caused low impact over the unsaturation of biodiesel. The DSC technique was shown to be a powerful tool to evaluate with high level of differentiation the influence of the drying process on the oxidative stability of biodiesel.

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Kiralan , M., Bayrak , A. & Ozkaya , M.T. (2009): Oxidation stability of virgin olive oils from some important cultivars in East Mediterranean area in Turkey. J. Am. Oil Chem. Soc ., 86 , 247–252. Ozkaya M

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, A., Tekin, A.R. & Öner, M.D. (1993): Oxidative stability of sunflower and olive oils: comparison between a modified active oxygen method and long term storage. Lebensm. Wiss. Technol. , 26 , 464

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oxidative stability. Poultry Sci. , 75 , 423-431. Dietary oils and added tocopherols: Effects on egg or tissue tocopherols, fatty acids, and oxidative stability. Poultry Sci

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Gutiérrez, F., Jímenez, B., Ruíz, A. & Albi, M.A. (1999): Effect of olive ripeness on the oxidative stability of virgin olive oil extracted from the varieties Picual and Hojiblanca and on the different components involved. J. Agric. Fd Chem., 47, 121

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stability (accelerated oxidation test) . International Organization for Standardization, Geneva, Switzerland, No 6886. Animal and vegetable fats and oils - Determination of oxidation stability

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The thin film oxidation resistance of isoparaffin and two polyol esters synthetic lubricants was studied by high pressure differential scanning calorimetry. The oxidation induction time of each lubricant was measured by isothermally heating the sample in an oxygen environment. Arrhenius plots were constructed to predict the service life of the lubricant at low temperatures. The results indicate that polyol esters exhibit better oxidative stability than isoparaffins.

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