Estudo da estabilidade térmica de óleos e gorduras vegetais por TG/DTG e DTA
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Data
2002
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Resumo
Vegetal oils and fats are very useful in the food and chemist industry, they have
demanded from researchers and technicians analytical methods able to estimate the
conditions for their processing and storage. The thermal stability of vegetal oils is a main
determinant in recognizing their value. The goal of this study is to evaluate the thermal
stability of vegetable oils and fats extracted from the seeds of plants from Brazilian cerrado
(araticum, babassu, Brazilian wine-palm, guariroba, murici). The thermal stability was
evaluated by TG/DTG and DTA techniques, in a temperature range from 30º to 650º, under
nitrogen atmosphere, and at a heating rate 10º C min-1. The TG/DTG and DTA used were
efficient and fast in the determination of oils and fasts studied.
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Óleos vegetais, Estabilidade, Analise térmica, Vegetal oil, Stability, Thermal analysis
Citação
FARIA, Elaine Alves de; LELES, Maria Inês Gonçalves; IONASHIRO, Massao; ZUPPA, Tatiana de Oliveira; ANTONIOSI FILHO, Nelson Roberto. Estudo da estabilidade térmica de óleos e gorduras vegetais por TG/DTG e DTA. Eclética Química, Araraquara, v. 27, 2002.