Effect of temperature on frying oils: infrared spectroscopic studies

Effect of temperature on frying oils: infrared spectroscopic studies Frying oils were studied by Fourier-transform infrared (FT-IR) spectroscopy, in the range 4,000–200 cm−1, at different temperatures, in the liquid and solid states. The infrared spectrum at 15 °C was similar to that at 200 °C. The band at 730 cm−1 which was assigned to the rocking mode of (–CH2) disappeared at higher temperature because of the rotational isomerism which occurred in the oil structure. The activation energy (E a) of the disappearing (–CH2) band, calculated by use of the chemical dynamic method using the Arrhenius equation, is 8.45 kJ mol−1. The enthalpy difference (ΔH) between the two rotational isomer bands of the conformational structures of the oil at 730 and 1,790 cm−1, at different high temperatures, was also calculated, by use of the Van’t Hoff equation; the value obtained was −10.85 kJ mol−1. http://www.deepdyve.com/assets/images/DeepDyve-Logo-lg.png Research on Chemical Intermediates Springer Journals

Effect of temperature on frying oils: infrared spectroscopic studies

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Publisher
Springer Netherlands
Copyright
Copyright © 2012 by Springer Science+Business Media Dordrecht
Subject
Chemistry; Catalysis; Physical Chemistry; Inorganic Chemistry
ISSN
0922-6168
eISSN
1568-5675
D.O.I.
10.1007/s11164-012-0830-4
Publisher site
See Article on Publisher Site

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