Science and Technology of Food Industry

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Study on the oxidation kinetics of flaxseed oil by thermogravimetry[J]. Science and Technology of Food Industry, 2013, (11): 62-64. DOI: 10.13386/j.issn1002-0306.2013.11.035
Citation: Study on the oxidation kinetics of flaxseed oil by thermogravimetry[J]. Science and Technology of Food Industry, 2013, (11): 62-64. DOI: 10.13386/j.issn1002-0306.2013.11.035
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Study on the oxidation kinetics of flaxseed oil by thermogravimetry

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  • In this paper, flaxseed oil was taken as the research object, the effect of heating rate on the DSC curve and TG curve was investigated. Oxidation kinetics of flaxseed oil was solved according to the DSC curves and TG curves. The results showed that heating rate had a significant influence on the shape and initial oxidation temperature of DSC and TG curves, the activation energy solved by TG and DSC techniques was consistent on the whole.
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