摘要
利用差示扫描量热法(DSC)测定了四种食用花生油的热氧化稳定性,用Ozawa法和Kissinger法计算了四种食用花生油热氧化反应的动力学参数,推算了不同温度下的氧化寿命。
The thermal oxidation stability of four kinds of edible peanut oils were examined by differential scanning calorimetry (DSC). The Ozawa's and Kissinger's equations were employed for the kinetic parameters of thermal oxidation reaction of edible peanut oil, and it's oxidation lifetime were also calculated by using Ozawa's equation.
出处
《化学分析计量》
CAS
2001年第4期17-19,共3页
Chemical Analysis And Meterage
