Kinetic Parameters of the Thermal Oxidation and Degradation Reactions in Soybean Oil and Palm Olein

This study aimed to determine the kinetic parameters for the thermal oxidation of these oils and of their residual used oils from the pre-frying industrial step on preparing breaded chicken meat. The main reactions were followed by thermogravimetry (TG) and differential scanning calorimetry (DSC); the formation of the produced substances was monitored by gas chromatography flame ionization detector (GC-FID) and Fourier transform infrared spectroscopy (FTIR). These analyses indicated different chemical pathways, according to the type of unsaturation and changes in the molecular structures of the fatty acids in the oils. From the thermal analysis, more than one decomposition event was observed during the thermal oxidation process. As the soybean oil has a lower oxidation onset temperature than palm olein, it has lower rate of mass loss, with a higher activation energy value.
Source: Journal of the Brazilian Chemical Society - Category: Chemistry Source Type: research