Petroleum products � Determination of thermal oxidation stability of gas turbine fuels

2021 ◽  
Keyword(s):  
Thermal Oxidation ◽  
Gas Turbine ◽  
Oxidation Stability ◽  
Petroleum Products ◽  
Thermal Oxidation Stability

Effects of crystal planes of ZnO nanocrystal on crystalline, thermal and thermal-oxidation stability of iPP

2021 ◽  
Vol 28 (5) ◽  
Author(s):  
Jianqi Yao ◽  
Faliang Luo ◽  
Jie Mao ◽  
Yuting Li ◽  
Xiaolei Sun ◽  
...  
Keyword(s):  
Thermal Oxidation ◽  
Oxidation Stability ◽  
Thermal Oxidation Stability ◽  
Zno Nanocrystal

scholarly journals The results of the research of motor oils by the method of predicting indicators of thermal-oxidation stability

2019 ◽  
Vol 1399 ◽  
pp. 055055
Author(s):  
Yu N Bezborodov ◽  
N N Lysyannikova ◽  
A A Kirpichenko ◽  
A V Lysyannikov ◽  
M A Kovaleva ◽  
...  
Keyword(s):  
Thermal Oxidation ◽  
Oxidation Stability ◽  
Motor Oils ◽  
Thermal Oxidation Stability

scholarly journals Thermal-Oxidation Stability of Soybean Germ Phytosterols in Different Lipid Matrixes

Molecules ◽  
2020 ◽  
Vol 25 (18) ◽  
pp. 4079 ◽  
Author(s):  
Jingnan Chen ◽  
Dami Li ◽  
Guiyun Tang ◽  
Jinfen Zhou ◽  
Wei Liu ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Olive Oil ◽  
Thermal Oxidation ◽  
Loss Rate ◽  
Unsaturated Fatty Acids ◽  
Oxidation Stability ◽  
Oxidation Products ◽  
Higher Temperature ◽  
The Stability ◽  
Thermal Oxidation Stability

The stability of soybean germ phytosterols (SGPs) in different lipid matrixes, including soybean germ oil, olive oil, and lard, was studied at 120, 150, and 180 °C. Results on the loss rate demonstrated that SGPs were most stable in olive oil, followed by soybean germ oil, and lard in a decreasing order. It is most likely that unsaturated fatty acids could oxidize first, compete with consumption of oxygen, and then spare phytosterols from oxidation. The oxidation products of SGPS in non-oil and oil systems were also quantified. The results demonstrated that at relatively lower temperatures (120 and 150 °C), SGPs’ oxidation products were produced the most in the non-oil system, followed by lard, soybean germ oil, and olive oil. This was consistent with the loss rate pattern of SGPs. At a relatively higher temperature of 180 °C, the formation of SGPs’ oxidation products in soybean germ oil was quantitatively the same as that in lard, implying that the temperature became a dominative factor rather than the content of unsaturated fatty acids of lipid matrixes in the oxidation of SGPs.

Thermal-oxidation stability of jet fuels in a two-phase closed system

2009 ◽  
Vol 45 (2) ◽  
pp. 115-121
Author(s):  
G. N. Kishkilev ◽  
V. A. Astaf’ev ◽  
A. V. Isaev ◽  
M. I. Fakhrutdinov
Keyword(s):  
Thermal Oxidation ◽  
Closed System ◽  
Oxidation Stability ◽  
Jet Fuels ◽  
Two Phase ◽  
Thermal Oxidation Stability
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