EXPERIMENTAL JUSTIFICATION OF IDENTITY FEATURE CHOICE OF PALM OILS

EXPERIMENTAL JUSTIFICATION OF IDENTITY FEATURE CHOICE OF PALM OILS

The method of thermally activated current spectroscopy was used for identification of two popular types of palm oils. The spectrum of thermally stimulated currents represents sufficiently intensive (up to 10-11 А) current peaks conditioned by differences in fatty-acid composition of oils. Introducti...

Full description

Bibliographic Details
Main Authors: Zh. V. Kadolich, S. V. Zotov, V. A. Goldade, E. A. Tsvetkova, K. V. Ovchinnikov, I. Yu. Ukhartseva
Format: Article
Language:English
Published: Belarusian National Technical University 2015-08-01
Series:Pribory i Metody Izmerenij
Subjects:
thermally activated current spectroscopy
palm oils
thermally stimulated currents
unstable associates
fat acids
Online Access:https://pimi.bntu.by/jour/article/view/212
Description
Summary:The method of thermally activated current spectroscopy was used for identification of two popular types of palm oils. The spectrum of thermally stimulated currents represents sufficiently intensive (up to 10-11 А) current peaks conditioned by differences in fatty-acid composition of oils. Introduction of representation on unstable associates, in which coordination bonds connect molecules of fat acid’s glycerides, allow interpret the experimental data about the current response at oil specimens heating. The current’s peaks location in a certain temperature range of TSC spectrum can be considered as an identify feature of investigated vegetable oils.
ISSN:2220-9506
2414-0473

Similar Items