Stability of frying oils and determination of quality by thermal methods
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Abstract (EN)
To evaluation of oxidative stability of a series of frying oils (corn, sunflower, hazelnut and soybean) were studied by using differential scanning calorimeter (DSC). The samples of oils were oxidized at isothermal conditions in the cell of a DSC. The DSC experiments were carried out at a temperature in the range of 130? 200oC and at 20oC/min. heating rate. DSC parameters of onset oxidation temperature (tonset) , induction time (tind) and activation energy were determined and used of assessment of the oxidative stabilities of the samples. The results show that hazelnut oil has higher stability than other oils.In conclusion, the DSC method offers an alternative for estimation of the oxidation of frying oils due to its reliable , appreciable time-saving, use of small samples with minimal preparation and absence of toxic chemicals.Keywords: Edible Oils, Oxidative Stability, DSC Analysis
Author
Ayşe Şimşek
Institution
How to Cite
Ayşe Şimşek (Master Thesis). Stability of frying oils and determination of quality by thermal methods, 2008, Çukurova University, Kimya Bölümü.
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