Determination of the oxidative stability of vegetable oils by Differential Scanning Calorimetry andRancimat measurements

2004 ◽  
Vol 106 (3) ◽  
pp. 165-169 ◽  
Author(s):  
Bolesław Kowalski ◽  
Katarzyna Ratusz ◽  
Dorota Kowalska ◽  
Witold Bekas
Keyword(s):  
Differential Scanning Calorimetry ◽  
Oxidative Stability ◽  
Vegetable Oils ◽  
Scanning Calorimetry

scholarly journals The Application of Differential Scanning Calorimetry As a Mean to Determine the Oxidative Stability of Vegetable Oils and its Comparison with Rancimat

2015 ◽  
Vol 31 (3) ◽  
pp. 1389-1394 ◽  
Author(s):  
Yousef Ramezan ◽  
Mehrdad Ghavami ◽  
Manochehr Bahmaei ◽  
Mohammad Givianrad ◽  
Amir Hemmasi
Keyword(s):  
Differential Scanning Calorimetry ◽  
Oxidative Stability ◽  
Vegetable Oils ◽  
Scanning Calorimetry

Use of Pressurized Differential Scanning Calorimetry (PDSC) to Evaluate Effectiveness of Additives in Vegetable Oil Lubricants

2003 ◽  
Author(s):  
Kraipat Cheenkachorn ◽  
Wallis A. Lloyd ◽  
Joseph M. Perez
Keyword(s):  
Differential Scanning Calorimetry ◽  
Oxidative Stability ◽  
Vegetable Oils ◽  
Oxidative Degradation ◽  
Surface Reactivity ◽  
Oleic Acid Content ◽  
Scanning Calorimetry ◽  
Composition Factors ◽  
Temperature Surface ◽  
Additive Effectiveness

Use of renewable resources to replace petroleum base stocks in lubricants is attractive. Research on additives enhanced by current advances in genetic and chemical modifications has resulted in improved oxidative stability of vegetable oils. Like most oxidation processes, the oxidative degradation of vegetable oils is complex. The auto-oxidation free radical mechanisms and hydroperoxide theories of oxidation have been well studied. Factors that influence the degradation of oils include temperature, surface reactivity, rates of formation of radicals, chemical composition factors such as olefin and aromatic content and additive effectiveness. This uses pressurized differential scanning calorimetry to evaluate the oxidative stability of four biodegradable fluids with and without additives. The oleic acid content of the four fluids ranged from 83 to 23 percent. Reaction kinetics are used to explain observed differences in phase transformation and polymerization reactions. Additive selection to obtain maximum effectiveness in the base stocks is reported.

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