Comparison of melting behaviors of edible oils using conventional and hyper differential scanning calorimetric scan rates

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...

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Bibliographic Details
Main Authors: Mohammed, Abdulkarim Sabo, Mohd Ghazali, Hasanah
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

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