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Quality of Brazilian vegetable oils evaluated by (modulated) differential scanning calorimetry

✍ Scribed by Pieter Samyn, Gustaaf Schoukens, Leo Vonck, Dirk Stanssens, Henk Van den Abbeele

Book ID
118804978
Publisher
Springer Netherlands
Year
2011
Tongue
English
Weight
563 KB
Volume
110
Category
Article
ISSN
0022-5215

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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