A mechanism for the hydroperoxide decomposition in a soybean oil during thermal oxidation
1985
Shin, A.J. | Kim, D.H. (Korea Univ., Seoul (Korea R.). Dept. of Food Technology)
In the present study, a tentative mechanism for the decomposition of the hydroperoxide formed during the thermal oxidation of an edible soybean oil was proposed. The soybean oil was thermally oxidized at 120 deg. C for 7 hrs with air injection at a rate of 120 ml/min. Through kinetic studies of the decomposition process based on the tentative mechanism and the actual experimental data obtained from the hydroperoxide decomposition at 100, 120, 150 and 180 deg. C, it was found that the reaction order of the hydroperoxide decomposition in these conditions was of first order
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