Comparative differential scanning calorimetric analysis of vegetable oils: I. Effects of heating rate variation

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Comparative differential scanning calorimetric analysis of vegetable oils: I. Effects of heating rate variation

The melting curves of 11 vegetable oils have been characterised. Vegetable oil samples that were cooled at a constant rate (5°C/min) from the melt showed between one and seven melting endotherms upon heating at four different heating rates (1, 5, 10 and 20°C/min) in a differential scanning calorimet...

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Bibliographic Details
Main Authors:	Tan, C. P., Che Man, Y. B.
Format:	Article
Language:	English
Published:	Wiley 2002
Online Access:	http://psasir.upm.edu.my/id/eprint/112173/ http://psasir.upm.edu.my/id/eprint/112173/3/112173.pdf

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