EXPERIMENTAL JUSTIFICATION OF IDENTITY FEATURE CHOICE OF PALM OILS
https://doi.org/10.21122/2220-9506-2015-6-1-44-50
Abstract
The method of thermally activated current spectroscopy was used for identification of two popular types of palm oils. The spectrum of thermally stimulated currents represents sufficiently intensive (up to 10-11 А) current peaks conditioned by differences in fatty-acid composition of oils. Introduction of representation on unstable associates, in which coordination bonds connect molecules of fat acid’s glycerides, allow interpret the experimental data about the current response at oil specimens heating. The current’s peaks location in a certain temperature range of TSC spectrum can be considered as an identify feature of investigated vegetable oils.
About the Authors
Zh. V. Kadolich
Belarusian Trade and Economics University of Consumer Cooperatives, Gomel
Belarus
Belarus
S. V. Zotov
V.A. Belyi Metal-Polymer Research Institute of National Academy of Sciences of Belarus, Gomel
Belarus
Belarus
V. A. Goldade
V.A. Belyi Metal-Polymer Research Institute of National Academy of Sciences of Belarus, Gomel;
Francisk Skorina Gomel State University, Gomel
Belarus
Belarus
E. A. Tsvetkova
Francisk Skorina Gomel State University, Gomel
Belarus
Belarus
K. V. Ovchinnikov
V.A. Belyi Metal-Polymer Research Institute of National Academy of Sciences of Belarus, Gomel
Belarus
Belarus
I. Yu. Ukhartseva
Belarusian Trade and Economics University of Consumer Cooperatives, Gomel
Belarus
Belarus
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Review
For citations:
Kadolich Zh.V., Zotov S.V., Goldade V.A., Tsvetkova E.A., Ovchinnikov K.V., Ukhartseva I.Yu. EXPERIMENTAL JUSTIFICATION OF IDENTITY FEATURE CHOICE OF PALM OILS. Devices and Methods of Measurements. 2015;6(1):99-104. (In Russ.) https://doi.org/10.21122/2220-9506-2015-6-1-44-50
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