Crystallisation of palm oil: characterisation of thermal behaviour by differential scanning calorimetry
The effects of tempering procedure on the differential scanning calorimeter (DSC) thermograms of palm oil were examined. The parameters studied included heating and cooling rates, lower and upper temperature limits, holding times at both these temperature limits and the amount of sample used. A routine procedure was established. The precisions of the routine measuring procedure were investigated. Both the crystallisation and melting thermograms of palm oil samples showed characteristic points which fell within narrow temperature ranges. The peak heights of these points also bear characteristic ratios to one another. A scheme to characterise the thermal behaviour of palm oil in terms of the characteristics temperatures of the various points in the thermograms is proposed. The ranges of temperatures and ratios of 56 crude palm oil samples studied are given. Nine samples of processed palm oil were also measured for comparison
Main Authors: | , , , , , , |
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Format: | biblioteca |
Published: |
Kuala Lumpur (Malasia)
1983
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Subjects: | ELAEIS GUINEENSIS, ACEITES DE PALMAS, PROPIEDADES FISICO-QUIMICAS, CRISTALIZACION, PROPIEDADES TERMICAS, MEDICION, |
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