Comparative differential scanning calorimetric analysis of vegetable oils: I. Effects of heating rate variation
The melting curves of 11 vegetable oils have been characterised. Vegetable oil samples that were cooled at a constant rate (5°C/min) from the melt showed between one and seven melting endotherms upon heating at four different heating rates (1, 5, 10 and 20°C/min) in a differential scanning calorimet...
| Main Authors: | , |
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| Format: | Article |
| Language: | English |
| Published: |
Wiley
2002
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| Online Access: | http://psasir.upm.edu.my/id/eprint/112173/3/112173.pdf |