Thermal degradation kinetic and thermodynamic investigation of two types cold-pressed vegetable oils

At long term storage the vegetable oils change their compound after oxidative and other processes. For this reason, the change of absorbance was measured and found that with increasing the time the absorbance decreases. Change of absorbance connected with oxygenate changing. Absorbance was measured...

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Bibliographic Details
Published in:BIO web of conferences 2024, Vol.122, p.1002
Main Author: Gandova, Vanya
Format: Article
Language:English
Subjects:
Absorbance
Cold storage
Sunflower oil
Thermal degradation
Thermodynamics
Vegetable oils
Vegetables
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Summary:At long term storage the vegetable oils change their compound after oxidative and other processes. For this reason, the change of absorbance was measured and found that with increasing the time the absorbance decreases. Change of absorbance connected with oxygenate changing. Absorbance was measured at four temperatures 6, 25, 50 and 80°C during 55 days. The thermodynamic and kinetic parameters were obtained in temperature range. Based on these results the cold-pressed unrefined sunflower oil presented more stability compared with linseed oil.
ISSN:2117-4458
2273-1709
2117-4458
DOI:10.1051/bioconf/202412201002