|
KMID : 1007519920010010022
|
|
Food Science and Biotechnology
1992 Volume.1 No. 1 p.22 ~ p.25
|
|
|
Rapid Evaluation of Oxidative Stability of Soybean Oil by Pressure Differential Scanning Calorimetry
|
|
Shin
Kim Dong-Hoon
|
|
|
Abstract
|
|
|
|
The oxidative stability of soybean oil was determined by pressure differential scanning calorimetry (PDSC). Experiments were conducted in both isothermal mode to determine induction periods as PDSC times and temperature programmed mode to evaluate kinetic parameters of oxidation reaction. The results indicate that PDSC times and kinetic parameters can be useful as a measure to evaluate oxidative stability and oxidation state of edible oil. This method is suitable for industrial quality control because of its ability to determine a number of parameters in a single experiment and rapid indication of the oxidative stability.
|
|
|
KEYWORD
|
|
|
|
|
|
FullTexts / Linksout information
|
|
|
|
|
|
Listed journal information
|
|
 
|