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Thermogravimetric investigations on the thermal degradation of bixin,derived from the seeds of annatto (<Emphasis Type=”Italic”>Bixa orellana L.</Emphasis>) |
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| Authors: | Marta C D?Silva J R?Botelho Marta M?Concei&#;&#;o B F?Lira Monyque A?Coutinho A F?Dias A G?Souza P F A?Filho |
| Institution: | 1.Universidade Federal da Paraíba, Campus I, CCEN, Departamento de Química;2.Universidade Federal da Paraíba, Campus I, CCEN, Departamento de Química;3.Universidade Federal do Rio Grande do Norte, Departamento de Química;4.Universidade Federal da Paraíba, LTF;5.Universidade Federal da Paraíba, Campus I, CCEN, Departamento de Química;6.Universidade Federal da Paraíba, LTF;7.Universidade Federal da Paraíba, Campus I, CCEN, Departamento de Química;8.Universidade Federal da Paraíba, Campus I, CCEN, Departamento de Química |
| Abstract: | Conventional methods have been proposed to determine thermal properties of edible vegetable oils. The evaluation of the applicability of DSC and microwave oven (MO) methods to determine the specific heat capacities of the edible vegetable oils was performed. It was observed that the specific heat capacities of each edible oil increased as a function of the saturation of the fatty acids. |
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