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|Type:||Artigo de evento|
|Title:||Thermal Characterization Of Orange, Lemongrass, And Basil Essential Oils|
|Abstract:||In this work, it was performed the thermoanalytical characterization of three essential oils (Orange, Lemongrass, and Basil) using techniques of thermogravimetry (TG/DTG) and differential scanning calorimetry (DSC). Thermogravimetry analysis provided information on essential oil thermal stability. TG/DTG data were correlated to Arrhenius equation to provide evaporation kinetic parameters, including: Activation energy (Ea), and frequency factor (A). DSC analyses were conducted over a temperature range from -150 to 300°C and showed the presence of endothermic peaks related to the process of evaporation for all these three oils. Differently from Orange and Lemongrass oils that showed only one phase change (vaporization), the DSC profile of Basil essential oil revealed three thermal events: Two endothermic peaks due to melting and vaporization, and an exothermic peak attributed probably to a change in the solid structure before melting. The importance of thermal characterization of essential oils is to drive new technological developments to supply the market demand for new products. © 2011, AIDIC Servizi S.r.l.|
|Editor:||Italian Association of Chemical Engineering - AIDIC|
|Appears in Collections:||Unicamp - Artigos e Outros Documentos|
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