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Comparative studies of oxidative stability of edible oils by differential scanning calorimetry and oxidative stability index methods

✍ Scribed by C.P. Tan; Y.B. Che Man; J. Selamat; M.S.A. Yusoff

Book ID
108433589
Publisher
Elsevier Science
Year
2002
Tongue
English
Weight
99 KB
Volume
76
Category
Article
ISSN
0308-8146

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## Abstract Samples of vegetable oils were oxidized at isothermal conditions in the cell of a Pressure Differential Scanning Calorimeter (PDSC) and in the __Methrom Rancimat__ apparatus. The PDSC and __Rancimat__ experiments were carried out at a temperature in the range of 90–160β€…Β°C. From resultin