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Improved conditions for measurement of the specific heat capacities of pure triglycerides by differential scanning calorimetry

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Abstract

Reproducible specific heat capacities (C p) of triglycerides can be obtained by using heat-flux DSC under improved operating conditions. The improved operating parameters, such as the scanning rate, the sample mass and the atmosphere within the DSC chamber, were established via statistical analysis of the experimental data with trilaurin as a sample. The specific heat capacity results on trilaurin were compared with the values calculated by using estimation methods. The precision of the specific heat capacity measured for trilaurin under these conditions was within ±1%.

Zusammenfassung

Unter Einsatz von Wärmefluß-DSC mit verbesserten Operationsbedingungen kann man reproduzierbare spezifische Wärmekapazitäten von Triglyceriden erhalten. Die verbesserten Operationsbedingungen, wie zum Beispiel die Scanning-Geschwindigkeit, die Probenmasse und die Atmosphäre in der DSC-Kammer wurden anhand einer statistischen Auswertung der experimentellen Daten von Trilaurin als Probe festgestellt. Die spezifischen Wärmekapazitätswerte von Trilaurin wurden mit Werten verglichen, die mit Hilfe von Näherungsmethoden errechnet wurden. Die Genauigkeit der an Trilaurin unter diesen Bedingungen gemessenen spezifischen Wärmekapazität lag innerhalb ±1%.

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Abbreviations

C P :

heat capacity at constant pressure in J/mole deg

F-test:

statistical analysis to check whether the assumed linear regression model is valid

M :

mass of the reference substance/sample in mg

MS e :

error or residual mean square, a statistical term

MS lof :

mean square lack of fit, a statistical term (Eq. A4)

MS pe :

mean square pure error, a statistical term (Eq. A4)

n :

no. of observations used in statistical analysis

S xx :

corrected sum of squares ofx, a statistical term (Eq. A5)

SS e :

error sum of square, a statistical term (Eq. A2)

SS lof :

sum of squares of lack of fit, a statistical term (Eq. A2)

SS pe :

sum of squares of pure error, a statistical term (Eq. A2)

t :

time, s

t :

t-distribution for confidence interval estimation, a statistical term (Eq. A5)

T :

temperature, °C

x :

mean value ofx, a statistical term (Eq. A5)

Y :

DSC curve difference between empty container and sample/reference

σ:

standard deviation, a statistical term

Deodorization:

A treatment process for oils and fats at high temperature (200–250°C) and low pressure (0.1–1 mm Hg); it is an important step in the refining of oils and fats, resulting in the removal of volatile and odorous compounds, including fatty acids, monoacylglycerols and oxidation products

Oil refining:

Industrial technology to obtain edible oils from crude palm oil through processing steps such as degumming, neutralization, bleaching and deodorization

Palm oil:

The oil palm produces two major vegetables oils. One comes from its fleshy endosperm (palm oil) and the second, of different character, from the kernels (palm oil kernel)

Triglycerides:

A lipid class based on glycerol esterified to three fatty acids. These are the major compounds in all fats and oils and the most abundant type of lipid structures

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Authors and Affiliations

  1. Lipids Applied Science and Engineering Research (L.A.S.E.R.), Department of Chemical Engineering, Universiti Teknologi Malaysia, Jalan Semarak, 54100, Kuala Lumpur, Malaysia

    N. A. Morad, M. Idrees & A. A. Hasan

Authors
  1. N. A. Morad
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  2. M. Idrees
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  3. A. A. Hasan
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Morad, N.A., Idrees, M. & Hasan, A.A. Improved conditions for measurement of the specific heat capacities of pure triglycerides by differential scanning calorimetry. Journal of Thermal Analysis 44, 823–835 (1995). https://doi.org/10.1007/BF02547267

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  • DOI: https://doi.org/10.1007/BF02547267

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