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KMID : 0380619850170020071
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Korean Journal of Food Science and Technology
1985 Volume.17 No. 2 p.71 ~ p.74
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A Mechanism for the Hydroperoxide Decomposition in a Soybean oil during Thermal Oxidation
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Abstract
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In the present study, a tentative mechanism for the decomposition of the hydroperoxide formed during the thermal oxidation of an edible soybean oil was proposed. The soybean oil was thermally oxidized at 120℃ for 7 hrs with air injection at a rate of 120 ㎖/min. Through kinetic studies of the decomposition process based on the tentative mechanism and the actual experimental data obtained from the hydroperoxide decomposition at 100, 120, 150 and 180℃, it was found that the reaction order of the hydroperoxide decomposition in these conditions was of first order. It was also estimated that the dissociation energy for the hydroperoxide in the same conditions was 15.876 ㎉/g. ㏖.
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