Validation of the estimation of oxidation induction time from non-isothermal DSC measurements

被引：13
|
作者：
Dubaj, Tibor [1 ]
Simon, Peter [1 ]
机构：
[1] Slovak Univ Technol Bratislava, Fac Chem & Food Technol, Dept Phys Chem, Bratislava 81237, Slovakia
来源：
JOURNAL OF THERMAL ANALYSIS AND CALORIMETRY | 2014年 / 118卷 / 02期
关键词：
Oxidation induction time; Thermooxidation; Prediction; Validation; Edible oil; ARRHENIUS TEMPERATURE FUNCTIONS; THERMOOXIDATIVE STABILITY; OILS; TESTS;
D O I：
10.1007/s10973-014-3710-x
中图分类号：
O414.1 [热力学];
学科分类号：
摘要：
In this paper, correctness of the method for estimation of the oxidation induction time (OIT) from a set of non-isothermal DSC measurements is verified for two samples of sunflower oil in the temperature range of 110-160 A degrees C. It can be concluded on the basis of root-mean-square deviations between the experimental and predicted values of OIT in the high-temperature region (above 110 A degrees C) that both the Arrhenius and non-Arrhenian models lead to a very good agreement of the calculated values of OIT with the experimental ones without any statistically significant bias. Moreover, the uncertainties in the predicted values of OIT are practically identical for all three models applied.
引用
收藏
页码：919 / 923
页数：5
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