Analysis of the Thermal Aging Kinetics of Tallow, Chicken Oil, Lard, and Sheep Oil
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Published:2024-09-04
Issue:17
Volume:29
Page:4191
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ISSN:1420-3049
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Container-title:Molecules
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language:en
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Short-container-title:Molecules
Author:
Hsieh Yun-Chuan1ORCID, Ouyang Hao1ORCID, Zhang Yulin2ORCID, Chiang Donyau3ORCID, Yang Fuqian4ORCID, Chen Hsin-Lung5ORCID, Lee Sanboh1ORCID
Affiliation:
1. Department of Materials Science and Engineering, National Tsing Hua University, Hsinchu 300, Taiwan 2. Chongqing Institute of Green and Intelligent Technology, Chinese Academy of Sciences, Chongqing 400714, China 3. National Applied Research Laboratories, Taiwan Instrument Research Institute, Hsinchu 300, Taiwan 4. Materials Program, Department of Chemical and Materials Engineering, University of Kentucky, Lexington, KY 40506, USA 5. Department of Chemical Engineering, National Tsing Hua University, Hsinchu 300, Taiwan
Abstract
Understanding the thermal aging kinetics of animal oils is of vital importance in the storage and applications of animal oils. In this work, we use four different techniques, including UV-Vis spectrometry, viscometry, impedance spectroscopy, and acid–base titration, to study the thermal aging kinetics of tallow, chicken oil, lard, and sheep oil in the temperature range from 120 °C to 180 °C. The evolutions of the UV-Vis absorbance, dynamic viscosity, electric impedance, and acid titration are discussed with the defect kinetics. The evolutions of the color centers, defects for dynamic viscosity, and electric dipoles follow second-order, first-order, and zero-order kinetics, respectively. The temperature dependence of rate constants for the evolutions of the UV-Vis absorbance, dynamic viscosity, electric impedance, and acid titration satisfies the Arrhenius equation with the same activation energy for individual animal oils. The activation energies are ~43.1, ~23.8, ~39.1, and ~37.5 kJ/mol for tallow, chicken oil, lard, and sheep oil, respectively. The thermal aging kinetics of the animal oils are attributed to the oxidation of triglycerides.
Funder
National Science and Technology Council, Taiwan
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