Journal of Engineering and Applied Sciences

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Kinetic Parameters on Thermal Degradation of Edible Vegetable Oils by Thermogravimetric Data

J.C.O. Santos and A.G. Souza
Page: 501-503 | Received 21 Sep 2022, Published online: 21 Sep 2022

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Abstract

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.

How to cite this article:

J.C.O. Santos and A.G. Souza . Kinetic Parameters on Thermal Degradation of Edible Vegetable Oils by Thermogravimetric Data.
DOI: https://doi.org/10.36478/jeasci.2007.501.503
URL: https://www.makhillpublications.co/view-article/1816-949x/jeasci.2007.501.503