کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
1185382 | 1492157 | 2010 | 8 صفحه PDF | دانلود رایگان |
عنوان انگلیسی مقاله ISI
Preliminary studies on the mid-infrared analysis of edible oils by direct heating on an ATR diamond crystal
دانلود مقاله + سفارش ترجمه
دانلود مقاله ISI انگلیسی
رایگان برای ایرانیان
کلمات کلیدی
موضوعات مرتبط
مهندسی و علوم پایه
شیمی
شیمی آنالیزی یا شیمی تجزیه
پیش نمایش صفحه اول مقاله

چکیده انگلیسی
In this work a new, easy and rapid MIR-ATR technique to monitor the thermal stability of oils is presented. The method uses a heated ATR apparatus set at selected temperatures to thermally modify the oils and simultaneously acquire spectra. Because of the larger sample surface to volume ratio, degradation reactions are faster compared to other heating methods. Three different edible oils (sunflower, olive and canola), are subjected to the method. Sunflower oil with or without tocopherol and at three different temperatures (130, 150 and 170 °C) was also analysed. Wavenumbers known to be relevant to oil degradation processes are selected to show the modifications in the spectra over time.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Food Chemistry - Volume 120, Issue 4, 15 June 2010, Pages 1170–1177
Journal: Food Chemistry - Volume 120, Issue 4, 15 June 2010, Pages 1170–1177
نویسندگان
R. Climaco Pinto, N. Locquet, L. Eveleigh, D.N. Rutledge,