EXPERIMENTAL JUSTIFICATION OF IDENTITY FEATURE CHOICE OF PALM OILS
The method of thermally activated current spectroscopy was used for identification of two popular types of palm oils. The spectrum of thermally stimulated currents represents sufficiently intensive (up to 10-11 А) current peaks conditioned by differences in fatty-acid composition of oils. Introducti...
| Main Authors: | , , , , , |
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| Format: | Article |
| Language: | English |
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Belarusian National Technical University
2015-08-01
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| Series: | Приборы и методы измерений |
| Subjects: | |
| Online Access: | https://pimi.bntu.by/jour/article/view/212 |
| _version_ | 1826557452273844224 |
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| author | Zh. V. Kadolich S. V. Zotov V. A. Goldade E. A. Tsvetkova K. V. Ovchinnikov I. Yu. Ukhartseva |
| author_facet | Zh. V. Kadolich S. V. Zotov V. A. Goldade E. A. Tsvetkova K. V. Ovchinnikov I. Yu. Ukhartseva |
| author_sort | Zh. V. Kadolich |
| collection | DOAJ |
| description | The method of thermally activated current spectroscopy was used for identification of two popular types of palm oils. The spectrum of thermally stimulated currents represents sufficiently intensive (up to 10-11 А) current peaks conditioned by differences in fatty-acid composition of oils. Introduction of representation on unstable associates, in which coordination bonds connect molecules of fat acid’s glycerides, allow interpret the experimental data about the current response at oil specimens heating. The current’s peaks location in a certain temperature range of TSC spectrum can be considered as an identify feature of investigated vegetable oils. |
| first_indexed | 2024-04-10T01:37:54Z |
| format | Article |
| id | doaj.art-3ae8967b621a417c98a6ed462b91c3bb |
| institution | Directory Open Access Journal |
| issn | 2220-9506 2414-0473 |
| language | English |
| last_indexed | 2025-03-14T08:28:49Z |
| publishDate | 2015-08-01 |
| publisher | Belarusian National Technical University |
| record_format | Article |
| series | Приборы и методы измерений |
| spelling | doaj.art-3ae8967b621a417c98a6ed462b91c3bb2025-03-02T13:03:49ZengBelarusian National Technical UniversityПриборы и методы измерений2220-95062414-04732015-08-01619910410.21122/2220-9506-2015-6-1-44-50205EXPERIMENTAL JUSTIFICATION OF IDENTITY FEATURE CHOICE OF PALM OILSZh. V. Kadolich0S. V. Zotov1V. A. Goldade2E. A. Tsvetkova3K. V. Ovchinnikov4I. Yu. Ukhartseva5Belarusian Trade and Economics University of Consumer Cooperatives, GomelV.A. Belyi Metal-Polymer Research Institute of National Academy of Sciences of Belarus, GomelV.A. Belyi Metal-Polymer Research Institute of National Academy of Sciences of Belarus, Gomel; Francisk Skorina Gomel State University, GomelFrancisk Skorina Gomel State University, GomelV.A. Belyi Metal-Polymer Research Institute of National Academy of Sciences of Belarus, GomelBelarusian Trade and Economics University of Consumer Cooperatives, GomelThe method of thermally activated current spectroscopy was used for identification of two popular types of palm oils. The spectrum of thermally stimulated currents represents sufficiently intensive (up to 10-11 А) current peaks conditioned by differences in fatty-acid composition of oils. Introduction of representation on unstable associates, in which coordination bonds connect molecules of fat acid’s glycerides, allow interpret the experimental data about the current response at oil specimens heating. The current’s peaks location in a certain temperature range of TSC spectrum can be considered as an identify feature of investigated vegetable oils.https://pimi.bntu.by/jour/article/view/212thermally activated current spectroscopypalm oilsthermally stimulated currentsunstable associatesfat acids |
| spellingShingle | Zh. V. Kadolich S. V. Zotov V. A. Goldade E. A. Tsvetkova K. V. Ovchinnikov I. Yu. Ukhartseva EXPERIMENTAL JUSTIFICATION OF IDENTITY FEATURE CHOICE OF PALM OILS Приборы и методы измерений thermally activated current spectroscopy palm oils thermally stimulated currents unstable associates fat acids |
| title | EXPERIMENTAL JUSTIFICATION OF IDENTITY FEATURE CHOICE OF PALM OILS |
| title_full | EXPERIMENTAL JUSTIFICATION OF IDENTITY FEATURE CHOICE OF PALM OILS |
| title_fullStr | EXPERIMENTAL JUSTIFICATION OF IDENTITY FEATURE CHOICE OF PALM OILS |
| title_full_unstemmed | EXPERIMENTAL JUSTIFICATION OF IDENTITY FEATURE CHOICE OF PALM OILS |
| title_short | EXPERIMENTAL JUSTIFICATION OF IDENTITY FEATURE CHOICE OF PALM OILS |
| title_sort | experimental justification of identity feature choice of palm oils |
| topic | thermally activated current spectroscopy palm oils thermally stimulated currents unstable associates fat acids |
| url | https://pimi.bntu.by/jour/article/view/212 |
| work_keys_str_mv | AT zhvkadolich experimentaljustificationofidentityfeaturechoiceofpalmoils AT svzotov experimentaljustificationofidentityfeaturechoiceofpalmoils AT vagoldade experimentaljustificationofidentityfeaturechoiceofpalmoils AT eatsvetkova experimentaljustificationofidentityfeaturechoiceofpalmoils AT kvovchinnikov experimentaljustificationofidentityfeaturechoiceofpalmoils AT iyuukhartseva experimentaljustificationofidentityfeaturechoiceofpalmoils |