Comparison of melting behaviors of edible oils using conventional and hyper differential scanning calorimetric scan rates
HyperDSC™ (fast scan rate) was used to study the melting behavior of canola (CLO), sunflower (SFO), palm olein (PO), rice bran oils (RBO), and cocoa butter (CB), and was compared to the melting behaviors using conventional DSC. There was an increase in sensitivity with increase in scan rate. Slow sc...
| Main Authors: | , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
Universiti Putra Malaysia Press
2007
|
| Online Access: | http://psasir.upm.edu.my/id/eprint/797/ http://psasir.upm.edu.my/id/eprint/797/1/25-35.pdf |