STP1532

    Effect of Antioxidants on Oxidative Stability and Quenching Performance of Soybean Oil and Palm Oil Quenchants

    Published: Apr 2012


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    Abstract

    Although the quenching performance of various vegetable oils has been reported in the past, reports on the effect of antioxidants on the oxidative stability of these seed oils and on the initial quenching performance are less common. The objective of this work was to assess the effect of the relative oxidative stability of two readily available seed oils with significantly different degrees of saturation, soybean oil and palm oil, on quenching performance and to determine the ability of readily available antioxidants to stabilize these oils. In addition to the determination of relative oxidative stability, a further objective of this work was to assess the effect of antioxidants on the initial quenching performance of soybean oil and palm oil using a cooling curve analysis. The results of these studies are reported here.

    Keywords:

    vegetable oils, quenchants, oxidation, antioxidants, cooling curve analysis


    Author Information:

    Belinato, Gabriela
    Materials Aeronautics and Automotive Engineering Dept., São Paulo Univ., São Carlos,

    Canale, Lauralice C. F.
    Materials Aeronautics and Automotive Engineering Dept., São Paulo Univ., São Carlos,

    Totten, George E.
    Mechanical and Materials Engineering Dept., Portland State Univ., Portland, OR


    Paper ID: STP153220120032

    Committee/Subcommittee: D02.L0

    DOI: 10.1520/STP153220120032


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