Please use this identifier to cite or link to this item: http://repositorio.unicamp.br/jspui/handle/REPOSIP/79550
Type: Artigo de periódico
Title: Determination of melting point of vegetable oils and fats by differential scanning calorimetry (DSC) technique
Author: Nassu, RT
Goncalves, LAG
Abstract: Melting paint of fats is used to characterize oils and fats and is related to their physical properties, such as hardness and thermal behaviour. The present work shows the utilization of DSC technique on the determination of melting point of fats. In a comparison with softening point (AOCS method Cc 3-25), DSC values were higher than those obtained by BOGS method. It has occurred due to the fact that values obtained by DSC technique were taken when the fat had melted completely. DSC was also useful for determining melting point of liquid oils, such as soybean and-cottonseed ones.
Subject: Differential Scanning Calorimetry (DSC)
melting point
softening point
vegetable fat
Country: Espanha
Editor: Inst Grasa Sus Derivados
Rights: fechado
Date Issue: 1999
Appears in Collections:Unicamp - Artigos e Outros Documentos

Files in This Item:
File Description SizeFormat 
WOS000080792900003.pdf1.23 MBAdobe PDFView/Open


Items in DSpace are protected by copyright, with all rights reserved, unless otherwise indicated.