Authors : J.C.O. Santos and A.G. Souza
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.
J.C.O. Santos and A.G. Souza , 2007. Kinetic Parameters on Thermal Degradation of Edible Vegetable Oils by Thermogravimetric Data. Journal of Engineering and Applied Sciences, 2: 501-503.