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Thermal study and composition of edible oils combined by TG/DTG analysis through predictive statistical model

dc.contributor.authorCastro R.I.
dc.contributor.authorGallego J.
dc.contributor.authorGarcía M.F.
dc.contributor.authorMarican A.
dc.contributor.authorForero-Doria O.
dc.date.accessioned2020-09-02T22:14:19Z
dc.date.available2020-09-02T22:14:19Z
dc.date.issued2020
dc.identifier10.1007/s10973-020-09693-w
dc.identifier.issn13886150
dc.identifier.urihttps://hdl.handle.net/20.500.12728/3957
dc.descriptionThe edible oils adulteration determination is a crucial issue in the control and quality of edible oils due to change in the physicochemical and organoleptic properties that it produces; however, the techniques are of qualitative type; in this work, a methodology was developed based on the thermal analysis (TG/DTG) of oil and a statistic model of deconvolution of peaks of the different oils was developed. The result showed that the use of variables such as temperature and percentage of decomposition of olive–avocado oil in this analysis elaborated five equations for the determination of percentage of the mixture on a graph of the estimated response surface. © 2020, Akadémiai Kiadó, Budapest, Hungary.
dc.language.isoen
dc.publisherSpringer Netherlands
dc.subjectOil adulteration
dc.subjectOil blends
dc.subjectPareto chart
dc.subjectTG/DTG analysis
dc.subjectThermal analysis
dc.subjectThermal stability
dc.subjectPhysicochemical properties
dc.subjectThermoanalysis
dc.subjectOrganoleptic properties
dc.subjectResponse surface
dc.subjectStatistic modeling
dc.subjectStatistical modeling
dc.subjectThermal study
dc.subjectQuality control
dc.titleThermal study and composition of edible oils combined by TG/DTG analysis through predictive statistical model
dc.typeArticle


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