Analysis of the Thermal Aging Kinetics of Tallow, Chicken Oil, Lard, and Sheep Oil.

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 viscos

SUBMITTER: Hsieh YC 

PROVIDER: S-EPMC11396900 | biostudies-literature | 2024 Sep

REPOSITORIES: biostudies-literature