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Evaluation Of The Thermal Stability Of Vegetable Oils From Activation Energy
J.C.O.Santos, A.G.Souza
Thermal stability of vegetable oils was evaluated from activation energy determined by non-isothermal thermogravimetric analysis. Kinetic parameters were calculated by integral and approximation methods. Results obtained indicated that these parameters were dependent on composition of fatty acids, being influenced by the presence of natural and artificial antioxidants. According to the activation energy the following thermal stability sequence was suggested: sunflower > corn > soybean > rice > soybean + olive > rapeseed > sunflower + olive > olive.
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