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Neizotermna kinetika oksidacije ulja iz semena maline i kupine pomoću DSC-a
Kinetics of non-isothermal oxidation of raspberry and blackberry seed oils by DSC
dc.creator | Micić, Darko | |
dc.creator | Ostojić, Sanja | |
dc.creator | Simonović, Mladen | |
dc.creator | Pezo, Lato | |
dc.creator | Simonović, Branislav R. | |
dc.date.accessioned | 2023-06-01T09:53:29Z | |
dc.date.available | 2023-06-01T09:53:29Z | |
dc.date.issued | 2015 | |
dc.identifier.issn | 1821-4487 | |
dc.identifier.uri | https://riofh.iofh.bg.ac.rs/handle/123456789/445 | |
dc.description.abstract | U ovom radu određeni su kinetički parametri procesa oksidacije ulja iz semena maline i kupine pomoću DSC-a u neizotermnim uslovima. U tu svrhu, uzorci ulja su grejani na šest različitih brzina, β (2, 5, 7.5, 10, 15, 20°C/min) od 40°C do početka procesa oksidacije, pri protoku kiseonika od 50 ml/min. Eksperimenti su sprovedeni na TA Instruments DSCQ 1000, diferencijalnom skenirajućem kalorimetru (Delaware, USA). Kinetički parametri (aktivaciona energija, Ea (J/mol) i preeksponencijalni factor A (min-1)) su izračunati pomoću izokonverzione Ozawa - Flynn - Wall (OFW) metode. Korišćenjem vrednosti Ea i A izračunate su konstante brzina procesa oksidacije na 25°C i 120°C pomoću Arenijusove jednačine. Konstante brzina procesa oksidacije ulja iz semena maline bile su oko 2 puta veće u odnosu na konstante brzina kod ulja iz semena kupine, što ukazuje na to da je ulje iz semena kupine stabilnije u pogledu oksidacije. | sr |
dc.description.abstract | Studies were conducted to evaluate and compare the kinetic parameters related to the oxidation process of blackberry and raspberry seed oils in non-isothermal conditions by DSC. For that purpose, the oil samples were heated at six different heating rates, β (2, 5, 7.5, 10, 15, 20°C/min), starting from 40°C to the beginning of the oxidation process, under an oxygen flow of 50 ml/min. Experiments were performed using TA Instruments DSC Q1000, Differential Scanning Calorimeter (Delaware, USA). Kinetic parameters (activation energy, Ea (J/mol) andpre-exponential factor, A (min-1)) were calculated using isoconversional Ozawa-Flynn- Wall (OFW) method. Using the values of Ea and A the oxidation rate constant was calculated at 25°C and 120°C by Arrhenius equation. The oxidation rate constants of raspberry seed oil was about 2 times higher than that of blackberry seed oil, which indicates that blackberry seed oil is more stable in terms of oxidation. | en |
dc.publisher | Nacionalno društvo za procesnu tehniku i energetiku u poljoprivredi, Novi Sad | |
dc.relation | info:eu-repo/grantAgreement/MESTD/Technological Development (TD or TR)/31093/RS// | |
dc.relation | info:eu-repo/grantAgreement/MESTD/Technological Development (TD or TR)/31055/RS// | |
dc.rights | openAccess | |
dc.rights.uri | https://creativecommons.org/licenses/by/4.0/ | |
dc.source | Journal on Processing and Energy in Agriculture | |
dc.subject | ulje iz semena maline | sr |
dc.subject | ulje iz semena kupine | sr |
dc.subject | kinetika oksidacije | sr |
dc.subject | DSC | sr |
dc.subject | raspberry seed oil | en |
dc.subject | oxidation kinetic | en |
dc.subject | DSC | en |
dc.subject | blackberry seed oil | en |
dc.title | Neizotermna kinetika oksidacije ulja iz semena maline i kupine pomoću DSC-a | sr |
dc.title | Kinetics of non-isothermal oxidation of raspberry and blackberry seed oils by DSC | en |
dc.type | article | |
dc.rights.license | BY | |
dc.citation.epage | 205 | |
dc.citation.issue | 4 | |
dc.citation.other | 19(4): 202-205 | |
dc.citation.rank | M51 | |
dc.citation.spage | 202 | |
dc.citation.volume | 19 | |
dc.identifier.fulltext | http://riofh.iofh.bg.ac.rs/bitstream/id/156/442.pdf | |
dc.identifier.rcub | conv_123 | |
dc.type.version | publishedVersion |