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Comparison of predicted and experimental DSC curves for vegetable oils

Teles dos Santos, M. ; Gerbaud, V. ; Le Roux, G.A.C.

Thermochimica acta, 2012-10, Vol.545, p.96-102 [Periódico revisado por pares]

Oxford: Elsevier B.V

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Título:
Comparison of predicted and experimental DSC curves for vegetable oils
Autor: Teles dos Santos, M. ; Gerbaud, V. ; Le Roux, G.A.C.
Assuntos: Chemical and Process Engineering ; Chemical engineering ; Chemical Sciences ; Chemical thermodynamics ; Chemistry ; differential scanning calorimetry ; DSC ; Engineering Sciences ; Exact sciences and technology ; General and physical chemistry ; General. Theory ; Gibbs free energy ; grapeseed oil ; melting ; palm oils ; peanut oil ; Solid–liquid equilibrium ; temperature ; Triacylglycerols ; Vegetable oil
É parte de: Thermochimica acta, 2012-10, Vol.545, p.96-102
Notas: http://dx.doi.org/10.1016/j.tca.2012.07.007
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SourceType-Scholarly Journals-1
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Descrição: ► Solid–liquid transitions temperatures for triacylglycerols mixtures can be predicted. ► The lower the scan rate, the better the agreement between predictions and experiments. ► Minimization of Gibbs energy is useful for predict thermal profile of vegetable oils. We compare experimental and predicted differential scanning calorimetry (DSC) curves for palm oil (PO), peanut oil (PeO) and grapeseed oil (GO). The predicted curves are computed from the solid–liquid equilibrium modelling and direct minimization of the Gibbs free energy. For PO, the lower the scan rate, the better the agreement. The temperature transitions of PeO and GO were predicted with an average deviation of −0.72°C and −1.29°C respectively, in relation to experimental data from literature. However, the predicted curves showed other peaks not reported experimentally, as computed DSC curves correspond to equilibrium hypothesis which is reached experimentally for an infinitely small scan rate. The results revealed that predicted transitions temperatures using equilibrium hypotheses can be useful in pre-experimental evaluation of vegetable oils formulations seeking for desired melting profiles.
Editor: Oxford: Elsevier B.V
Idioma: Inglês;Holandês

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Comparison of predicted and experimental DSC curves for vegetable oils

Teles dos Santos, M. ; Gerbaud, V. ; Le Roux, G.A.C.

Oxford: Elsevier B.V

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