ISSN 2074-9414 (Print),
ISSN 2313-1748 (Online)

IDENTIFICATION OF CEDAR, FLAX AND OLIVE OILS USING DIFFERENTIAL SCANNING CALORIMETRY AND THERMOMECHANICAL ANALYSIS

Abstract
Using differential scanning calorimetry (DSC) and thermomechanical analysis (TMA) phase transitions of samples of flax, cedar and olive oils in the temperature range of 223-323 K were investigated. The DSC curve of flax oil has 11 phase transitions, initial melting point being 243 K. Cedar oil is characterized by 11 phase transitions and the initial melting temperature of 241 K. Olive oil has 9 phase transitions and is characterized by two-step melting process with maxima at 265 and 273 K.
Keywords
Cedar oil, flax oil, olive oil, differential scanning calorimetry, thermomechanical analysis
REFERENCES
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Abstract
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References