630-641-1-PB.pdf - Grasas y Aceites Vol 50 Fase 1(1999...

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16 Grasas y Aceites Vol. 50. Fase. 1 (1999), 16-22 Determination of melting point of vegetable oils and fats by differentia! scanning calorimetry (DSC) technique By Renata Tieko Nassu* and Lireny Aparecida Guaraldo Gonçalves Laboratorio de Óleos e Gorduras - Faculdade de Engenharia de Alimentos (FEA) - Universidade Estadual de Campinas (UNIGAMP), Caixa Postal 6091 CEP 13081-970, Campinas, SP, Brazil. * To whom correspondence should be addressed. New address: Centro Nacional de Pesquisa da Agroindustria Tropical (CNPAT)/EMBRAPA- Rua Dra. Sara Mesquita, 2270. CEP 60511 -110, Fortaleza, CE, Brazil, e-mail: [email protected] RESUMEN Determinación del punto de fusión de aceites y grasas vegetales por técnica de calorimetría diferencial de barri- do (DSC). El punto de fusión de grasas es usado para caracterizar aceites y grasas, y está relacionado con sus propiedades físicas, tales como du- reza y comportamiento térmico. El presente trabajo muestra la utiliza- ción de la técnica de Calorimetría Diferencial de Barrido (DSC) en* la determinación del punto de fusión de grasas. En comparación con el punto de ablandamiento (AOCS método Ge 3-25), los valores de DSC fueron más altos que los obtenidos por los métodos de AOCS. Esto ha ocurrido debido al hecho que los valores obtenidos por la técnica de DSC fueron tomados cuando la grasa había fundido completamente. DSC fue también útil para determinar puntos de fusión de aceites líqui- dos, tales como los de soya y algodón. PALABRAS-CLAVE: Calorimetría Diferencial de Barrido (DSC) -^ Grasa vegetal Pur)to de ablandamiento Punto de fusión. SUMMARY Determination of melting point of vegetable oils and fats by differential scanning calorimetry (DSC) technique. Melting point of fats is used to characterize oils and fats and is related to their physical properties, such as hardness and thermal behaviour. The present work shows the utilization of DSC technique on the determination of melting point of fats. In a comparison with softening point (AOCS method Cc 3-25), DSC values were higher than those obtained by AOCS method. It has occurred due to the fact that values obtained by DSC technique were taken when the fat had melted completely. DSC was also useful for determining melting point of liquid oils, such as soybean and cottonseed ones. KEY-WORDS: Differential Scanning Calorimetry (DSC) Melting point Softening point Vegetable fat. 1. INTRODUCTION Melting point of fats is measured by various methods.. These include Wiley melting point (AOCS Method Cc 2-38) (AOCS, 1988), open capillary slip point, softening point (AOCS method Cc 3-25) (AOCS, 1988), ring and ball methods and automated techniques such as Mettler dropping point and Elex apparatus. Several authors compared methods^ usually applied with another ones, in relation to the methods themselves and temperature procedures.
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  • Fall '16
  • KKK
  • Palm oil, Linoleic acid

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