Thermoanalytical investigation of edible oils
作者： T. Kasprzycka-Guttman , D. Odzeniak
DOI: 10.1016/0040-6031(92)85234-M
关键词: Decomposition 、 Edible oil 、 Pyrolysis 、 Differential scanning calorimetry 、 Thermodynamics 、 Thermal reaction 、 Chemistry 、 Kinetics 、 Arrhenius equation
摘要: Abstract The kinetics of thermo-oxidative decomposition linseed, olive, castor and cod-liver oils have been investigated using a Du Pont differential scanning calorimeter by the Kissinger (Anal. Chem., 29 (1957) 1702) ASTM (ANSI/ASTM E 698-79, 1979, standard method for Arrhenius kinetic constants thermally unstable materials) methods.
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