Estudo da oxidação dos óleos de soja e dendê aditivados com antioxidantes para uso em tratamentos térmicos de têmpera / Study of the oxidation of soybean and palm oils with different concentrations of anti-oxidant additives for use in the quenchants to heat treatments.
AUTOR(ES)
Gabriela Belinato
DATA DE PUBLICAÇÃO
2010
RESUMO
In the present work are analyzed results from Nuclear Magnetic Resonance, Acid Number, Iodine Number, Pressure Differential Scanning Calorimetry, Viscosity and cooling curves obtained from 2 types of vegetable oils: soybean and palm. Such tests were performed in the vegetable oil samples with oxidations inhibitors and without those additives. Basically two conditions were evaluated: as not oxidized (new condition) and as oxidized (used condition). Oxidized condition was made by accelerated oxidized test performed in the different vegetable oil samples. Results show that soybean oil is more sensitive to oxidation than palm oil. Irganox L109 (5 %) was the better oxidation inhibitor to the soybean oil and Propil Galate (2 %) had better performance as antioxidant to the palm oil.
ASSUNTO(S)
antioxidant quenchants to heat treatment oxidação antioxidantes tratamento témico de têmpera Óleos vegetais vegetable oils oxidation
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