摘要
尽管以往已有过关于多种植物油的淬火冷却性能的报道,但有关防老化剂对这些油的耐氧化性和初期淬火冷却性能的影响的报道却不多见。本文评估了两种饱和度有很大差异的常用油即大豆油和棕榈油,其相对耐氧化性对淬火冷却性能的影响,并测定了常用的市场有售的常用防老化剂对这些油的防老化效果。除了测定相对耐氧化性外,还通过冷却曲线分析进一步评述了防老化剂对大豆油和棕榈油的初期淬火冷却性能的影响。
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 is relatively rare.The objective of this work was to assess the effect of the relative oxidative stability of two common seed oils with significantly different degrees of saturation,soybean oil and palm oil,on quenching performance and to determine the ability of common commercially available antioxidants to stabilize these oils.In addition to relative oxidative stability determination,a further objective of this work is to assess the effect of antioxidants on the initial quenching performance of soybean oil and palm oil using cooling curve analysis.The results of these studies will be reported here.
出处
《热处理》
CAS
2011年第3期9-15,共7页
Heat Treatment
基金
Conselho Nacional de Desenvolvimento Cientfíico e Tecnológico-"National Counsel of Tech-nological and Scientific Development")
关键词
植物油
淬火剂
氧化
防老化剂
冷却曲线分析
vegetable oils
quenchants
oxidation
antioxidants
cooling curve analysis
