Oil Analysis by Fast DSC

I.A. Wetten; A.W. Herwaarden; R. Splinter; S.M. van Ruth

doi:10.1016/j.proeng.2014.11.662

Oil Analysis by Fast DSC

I.A. Wetten
, A.W. Herwaarden
, R. Splinter
, S.M. van Ruth

Food Quality and Design

Research output: Contribution to journal › Article › Academic › peer-review

17 Citations (Scopus)

Abstract

Thermal analysis of Olive and Sunflower Oil is done by Fast DSC to evaluate its potential to replace DSC for adulteration detection. DSC measurements take hours, Fast DSC minutes. Peak temperatures of the crystallisation peak in cooling for different Olive and Sunflower Oils are both comparable to DSC, but not always distinguishable. The heating curves of Olive and Sunflower Oil show more differences. Compared to DSC, Fast DSC shows lower peak temperatures for heating curve peaks.

Original language	English
Pages (from-to)	280-283
Journal	Procedia Engineering
Volume	87
DOIs	https://doi.org/10.1016/j.proeng.2014.11.662
Publication status	Published - 2014

Keywords

Adulteration
Extra virgin olive oil
Fast DSC
Sunflower oil
Thermal properties

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10.1016/j.proeng.2014.11.662Licence: CC BY-NC-ND

Methodeontwikkeling en surveys t.b.v. fraude- en samenstellingsonderzoek (WOT-02-004-059, WOT-02-005-010, WOT-02-005-030)
Cuijpers, E. (Project Leader)
1/01/08 → 31/12/26
Project: LVVN project

Cite this

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title = "Oil Analysis by Fast DSC",

abstract = "Thermal analysis of Olive and Sunflower Oil is done by Fast DSC to evaluate its potential to replace DSC for adulteration detection. DSC measurements take hours, Fast DSC minutes. Peak temperatures of the crystallisation peak in cooling for different Olive and Sunflower Oils are both comparable to DSC, but not always distinguishable. The heating curves of Olive and Sunflower Oil show more differences. Compared to DSC, Fast DSC shows lower peak temperatures for heating curve peaks.",

keywords = "Adulteration, Extra virgin olive oil, Fast DSC, Sunflower oil, Thermal properties",

author = "I.A. Wetten and A.W. Herwaarden and R. Splinter and \{van Ruth\}, S.M.",

year = "2014",

doi = "10.1016/j.proeng.2014.11.662",

language = "English",

volume = "87",

pages = "280--283",

journal = "Procedia Engineering",

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T1 - Oil Analysis by Fast DSC

AU - Wetten, I.A.

AU - Herwaarden, A.W.

AU - Splinter, R.

AU - van Ruth, S.M.

PY - 2014

Y1 - 2014

N2 - Thermal analysis of Olive and Sunflower Oil is done by Fast DSC to evaluate its potential to replace DSC for adulteration detection. DSC measurements take hours, Fast DSC minutes. Peak temperatures of the crystallisation peak in cooling for different Olive and Sunflower Oils are both comparable to DSC, but not always distinguishable. The heating curves of Olive and Sunflower Oil show more differences. Compared to DSC, Fast DSC shows lower peak temperatures for heating curve peaks.

AB - Thermal analysis of Olive and Sunflower Oil is done by Fast DSC to evaluate its potential to replace DSC for adulteration detection. DSC measurements take hours, Fast DSC minutes. Peak temperatures of the crystallisation peak in cooling for different Olive and Sunflower Oils are both comparable to DSC, but not always distinguishable. The heating curves of Olive and Sunflower Oil show more differences. Compared to DSC, Fast DSC shows lower peak temperatures for heating curve peaks.

KW - Adulteration

KW - Extra virgin olive oil

KW - Fast DSC

KW - Sunflower oil

KW - Thermal properties

U2 - 10.1016/j.proeng.2014.11.662

DO - 10.1016/j.proeng.2014.11.662

M3 - Article

SN - 1877-7058

VL - 87

SP - 280

EP - 283

JO - Procedia Engineering

JF - Procedia Engineering

ER -

Oil Analysis by Fast DSC

Abstract

Keywords

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Methodeontwikkeling en surveys t.b.v. fraude- en samenstellingsonderzoek (WOT-02-004-059, WOT-02-005-010, WOT-02-005-030)

Cite this