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Master's Dissertation
DOI
https://doi.org/10.11606/D.88.2010.tde-17032010-144600
Document
Author
Full name
Gabriela Belinato
Institute/School/College
Knowledge Area
Date of Defense
Published
São Carlos, 2010
Supervisor
Committee
Canale, Lauralice de Campos Franceschini (President)
Agustinho, Sylvana Cardoso Miguel
Mesquita, Rafael Agnelli
Title in Portuguese
Estudo da oxidação dos óleos de soja e dendê aditivados com antioxidantes para uso em tratamentos térmicos de têmpera
Keywords in Portuguese
Antioxidantes
Óleos vegetais
Oxidação
Tratamento témico de têmpera
Abstract in Portuguese
No presente trabalho são relatados os resultados obtidos de ensaios de ressonância magnética nuclear, número de acidez, índice de iodo, índice de saponificação, calorimetria exploratória diferencial com pressão (PDSC), viscosidade e curvas de resfriamento para dois tipos de óleos vegetais, o de soja e o de dendê. Esses ensaios foram efetuados em amostras de óleos puras e também em formulações com diferentes antioxidantes em diferentes concentrações em massa. Basicamente duas situações foram avaliadas, a condição óleo novo e a condição óleo oxidado. A condição oxidada foi obtida por meio de ensaios de oxidação acelerada. Uma análise desses resultados permitiu verificar que o óleo de soja foi mais sensível ao envelhecimento (oxidação) e que os aditivos de melhor desempenho foram o Irganox L109 com 5 % em massa para o óleo de soja e o Galato de Propila com 2 % em massa para o óleo de dendê.
Title in English
Study of the oxidation of soybean and palm oils with different concentrations of anti-oxidant additives for use in the quenchants to heat treatments.
Keywords in English
Antioxidant
Oxidation
Quenchants to heat treatment
Vegetable oils
Abstract in English
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.
 
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Publishing Date
2010-03-19
 
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