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

Bibliographic Details

Main Authors:	100596 Oh, F.C.H., 48293 Berger, K.G., 107224 Pushparajah, E., 108427 Rajadurai, M. eds., 15747 Palm Oil Research Inst. of Malaysia, Kuala Lumpur (Malasia), 10819 Incorporated Society of Planters, Kuala Lumpur (Malasia), 35748 International Conference on Palm Oil Product Technology in the Eighties Kuala Lumpur (Malasia) 22-24 Jun 1981
Format:	biblioteca
Published:	Kuala Lumpur (Malasia) 1983
Subjects:	ELAEIS GUINEENSIS, ACEITES DE PALMAS, PROPIEDADES FISICO-QUIMICAS, CRISTALIZACION, PROPIEDADES TERMICAS, MEDICION,
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