Journal of Thermal Analysis and Calorimetry

, Volume 75, Issue 2, pp 419–428

Thermoanalytical, kinetic and rheological parameters of commercial edible vegetable oils

Authors

    • Departamento de Química, CCTUniversidade Estadual da Paraíba Bodocongó
  • I. M. G. Santos
    • LTM, Departamento de Química, CCENUniversidade Federal da Paraíba
  • M. M. Conceiçăo
    • LTM, Departamento de Química, CCENUniversidade Federal da Paraíba
  • S. L. Porto
    • LTM, Departamento de Química, CCENUniversidade Federal da Paraíba
  • M. F. S. Trindade
    • LTM, Departamento de Química, CCENUniversidade Federal da Paraíba
  • A. G. Souza
    • LTM, Departamento de Química, CCENUniversidade Federal da Paraíba
  • S. Prasad
    • Departamento de Engenharia Química, CCTUniversidade Federal de Campina Grande
  • V. J. FernandesJr.
    • Departamento de Química, CCENUniversidade Federal do Rio Grande Norte
  • A. S. Araújo
    • Departamento de Química, CCENUniversidade Federal do Rio Grande Norte
Article

DOI: 10.1023/B:JTAN.0000027128.62480.db

Cite this article as:
Santos, J.C.O., Santos, I.M.G., Conceiçăo, M.M. et al. Journal of Thermal Analysis and Calorimetry (2004) 75: 419. doi:10.1023/B:JTAN.0000027128.62480.db

Abstract

Thermoanalytical, kinetic and rheological parameters of commercial edible oils were evaluated. The thermal decomposition of the oils occurred in three steps, due to polyunsaturated, monounsaturated and saturated fatty acids decomposition, respectively. According to the temperature of the beginning of the decomposition, the following stability order was observed: corn (A)>corn>sunflower (A)>rice>soybean>rapeseed (A)>olive>rapeseed>sunflower (A - artificial antioxidants). Kinetic parameters were obtained using Coats-Redfern and Madhusudanan methods and presented good correlation. According to the activation energy of the first thermal decomposition event, obtained of Coats-Redfern' method, the following stability order is proposed: sunflower>corn>rice>soybean>rapeseed>olive. In relation to rheological properties, a Newtonian behavior was observed and no degradation occurred in the temperature range studied.

rheologythermal decompositionedible oilskinetic

Copyright information

© Kluwer Academic Publisher/Akadémiai Kiadó 2004