Comparative differential scanning calorimetric analysis of vegetable oils: II. Effects of cooling rate variation
The effects of scanning rates (1, 5, 10 and 20°C/min) on the DSC cooling profiles of 11 vegetable oils have been determined in order to monitor peak transition temperatures, onset temperatures and crystallisation enthalpies. Triacylglycerol (TAG) profiles and iodine value analyses were used to compl...
| Main Authors: | , |
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| Format: | Article |
| Language: | English |
| Published: |
John Wiley and Sons
2002
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| Online Access: | http://psasir.upm.edu.my/id/eprint/114589/1/114589.pdf |