TY  - JOUR
T1  - Kinetic Parameters on Thermal Degradation of Edible Vegetable Oils by Thermogravimetric Data
AU - , J.C.O. Santos AU - , A.G. Souza 
JO  - Journal of Engineering and Applied Sciences
VL  - 2
IS  - 3
SP  - 501
EP  - 503
PY  - 2007
DA  - 2001/08/19
SN  - 1816-949x
DO  - jeasci.2007.501.503
UR  - https://makhillpublications.co/view-article.php?doi=jeasci.2007.501.503
KW  - Edible oils
KW  -oils
KW  -thermal decomposition
KW  -kinetic
AB  - Kinetic parameters of commercial edible oils were evaluated. The thermal decomposition process of the oils occurred in three steps, due to polyunsaturated, monounsaturated and saturated fatty acids decomposition, respectively. Kinetic parameters were obtained using Coats-Redfern and Madhusudanan methods and presented good correlation. According to activation energy of the first thermal decomposition step, the following stability order is proposed: corn (A) > rice > corn > soybean > sunflower (A) > canola (A) > sunflower > olive.
ER  -