Differential thermal analysis as a control instrument in edible fat hydrogenation
- 1 September 1969
- journal article
- Published by Oxford University Press (OUP) in International Journal of Food Science & Technology
- Vol. 4 (3) , 291-302
- https://doi.org/10.1111/j.1365-2621.1969.tb01525.x
Abstract
Summary. The use of differential thermal analysis for following the progressive hydrogenation of ground nut oil with a view to giving an end product of consistent quality is described. the technique appears to be promising as a method for determining the solid fat index at various temperatures and compares favourably with dilatometry in speed, reproducibility of results and the amount of information available from any one analysis.Keywords
This publication has 1 reference indexed in Scilit:
- Some applications of differential thermal analysis to oils and fatsInternational Journal of Food Science & Technology, 1966