Volume 1 - Issue 1
Mathematical Modeling of Degree of Thermal Oxidation of Edible Oil as a Function of Induction Time at Different Fixed Induced Temperatures
Abstract
This paper is about the Modeling of Degree of Thermal Oxidation of Blended Refined Edible Oil (80% sunflower and 20% Soya bean Oil) in respect to Induction Time at various different fixed Induction Temperatures. In this, different models have been developed for Peroxide Value of edible oil for different fixed temperatures within the Temperature range of 120 – 200 0C with interval of 5 0C and and within the time range of 0-120 minutes. Graphs (with R2) have been plotted using Microsoft EXCEL.
Paper Details
PaperID: 6702208
Author Name: Ravi Shankar and John D Raj
Author Email: -
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Country: -
Keywords: Peroxide value, Induction time, Induction temperature, Microsoft Excel
Volume: Volume 1
Issues: Issue 1
Issue Type: Issue
Year: 2014
Month: March
Pages:82-89
