Comparative differential scanning calorimetric analysis of vegetable oils: II. Effects of cooling rate variation

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Comparative differential scanning calorimetric analysis of vegetable oils: II. Effects of cooling rate variation

The effects of scanning rates (1, 5, 10 and 20°C/min) on the DSC cooling profiles of 11 vegetable oils have been determined in order to monitor peak transition temperatures, onset temperatures and crystallisation enthalpies. Triacylglycerol (TAG) profiles and iodine value analyses were used to compl...

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Bibliographic Details
Main Authors:	Che Man, Y.B., Tan, C.P.
Format:	Article
Language:	English
Published:	John Wiley and Sons 2002
Online Access:	http://psasir.upm.edu.my/id/eprint/114589/ http://psasir.upm.edu.my/id/eprint/114589/1/114589.pdf

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