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...

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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

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spelling	doaj-3ae8967b621a417c98a6ed462b91c3bb2021-07-29T08:39:09ZengBelarusian National Technical UniversityPribory i Metody Izmerenij2220-95062414-04732015-08-01619910410.21122/2220-9506-2015-6-1-44-50205EXPERIMENTAL JUSTIFICATION OF IDENTITY FEATURE CHOICE OF PALM OILSZh. V. Kadolich0S. V. Zotov1V. A. Goldade2E. A. Tsvetkova3K. V. Ovchinnikov4I. Yu. Ukhartseva5Belarusian Trade and Economics University of Consumer Cooperatives, GomelV.A. Belyi Metal-Polymer Research Institute of National Academy of Sciences of Belarus, GomelV.A. Belyi Metal-Polymer Research Institute of National Academy of Sciences of Belarus, Gomel; Francisk Skorina Gomel State University, GomelFrancisk Skorina Gomel State University, GomelV.A. Belyi Metal-Polymer Research Institute of National Academy of Sciences of Belarus, GomelBelarusian Trade and Economics University of Consumer Cooperatives, GomelThe 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.https://pimi.bntu.by/jour/article/view/212thermally activated current spectroscopypalm oilsthermally stimulated currentsunstable associatesfat acids
collection	DOAJ
language	English
format	Article
sources	DOAJ
author	Zh. V. Kadolich S. V. Zotov V. A. Goldade E. A. Tsvetkova K. V. Ovchinnikov I. Yu. Ukhartseva
spellingShingle	Zh. V. Kadolich S. V. Zotov V. A. Goldade E. A. Tsvetkova K. V. Ovchinnikov I. Yu. Ukhartseva EXPERIMENTAL JUSTIFICATION OF IDENTITY FEATURE CHOICE OF PALM OILS Pribory i Metody Izmerenij thermally activated current spectroscopy palm oils thermally stimulated currents unstable associates fat acids
author_facet	Zh. V. Kadolich S. V. Zotov V. A. Goldade E. A. Tsvetkova K. V. Ovchinnikov I. Yu. Ukhartseva
author_sort	Zh. V. Kadolich
title	EXPERIMENTAL JUSTIFICATION OF IDENTITY FEATURE CHOICE OF PALM OILS
title_short	EXPERIMENTAL JUSTIFICATION OF IDENTITY FEATURE CHOICE OF PALM OILS
title_full	EXPERIMENTAL JUSTIFICATION OF IDENTITY FEATURE CHOICE OF PALM OILS
title_fullStr	EXPERIMENTAL JUSTIFICATION OF IDENTITY FEATURE CHOICE OF PALM OILS
title_full_unstemmed	EXPERIMENTAL JUSTIFICATION OF IDENTITY FEATURE CHOICE OF PALM OILS
title_sort	experimental justification of identity feature choice of palm oils
publisher	Belarusian National Technical University
series	Pribory i Metody Izmerenij
issn	2220-9506 2414-0473
publishDate	2015-08-01
description	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.
topic	thermally activated current spectroscopy palm oils thermally stimulated currents unstable associates fat acids
url	https://pimi.bntu.by/jour/article/view/212
work_keys_str_mv	AT zhvkadolich experimentaljustificationofidentityfeaturechoiceofpalmoils AT svzotov experimentaljustificationofidentityfeaturechoiceofpalmoils AT vagoldade experimentaljustificationofidentityfeaturechoiceofpalmoils AT eatsvetkova experimentaljustificationofidentityfeaturechoiceofpalmoils AT kvovchinnikov experimentaljustificationofidentityfeaturechoiceofpalmoils AT iyuukhartseva experimentaljustificationofidentityfeaturechoiceofpalmoils
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EXPERIMENTAL JUSTIFICATION OF IDENTITY FEATURE CHOICE OF PALM OILS

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