Dynamic reaction analysis of olefin oxidation products generated by photosensitized oxygenation or thermal oxidation with triphenyl phosphite ozonide in solution

1973 ◽  
Vol 45 (12) ◽  
pp. 2120-2124 ◽  
Author(s):  
Erhard. Koch
Keyword(s):  
Thermal Oxidation ◽  
Oxidation Products ◽  
Triphenyl Phosphite ◽  
Dynamic Reaction ◽  
Olefin Oxidation

Thermal Oxidation Products of Nylon 6 Determined by MALDI-TOF Mass Spectrometry

2001 ◽  
Vol 22 (7) ◽  
pp. 524-529 ◽  
Author(s):  
Donatella Chionna ◽  
Concetto Puglisi ◽  
Filippo Samperi ◽  
Giorgio Montaudo ◽  
Antonio Turturro
Keyword(s):  
Mass Spectrometry ◽  
Thermal Oxidation ◽  
Nylon 6 ◽  
Oxidation Products ◽  
Maldi Tof Mass Spectrometry ◽  
Maldi Tof

scholarly journals Thermal-Oxidation Stability of Soybean Germ Phytosterols in Different Lipid Matrixes

Molecules ◽  
2020 ◽  
Vol 25 (18) ◽  
pp. 4079 ◽  
Author(s):  
Jingnan Chen ◽  
Dami Li ◽  
Guiyun Tang ◽  
Jinfen Zhou ◽  
Wei Liu ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Olive Oil ◽  
Thermal Oxidation ◽  
Loss Rate ◽  
Unsaturated Fatty Acids ◽  
Oxidation Stability ◽  
Oxidation Products ◽  
Higher Temperature ◽  
The Stability ◽  
Thermal Oxidation Stability

The stability of soybean germ phytosterols (SGPs) in different lipid matrixes, including soybean germ oil, olive oil, and lard, was studied at 120, 150, and 180 °C. Results on the loss rate demonstrated that SGPs were most stable in olive oil, followed by soybean germ oil, and lard in a decreasing order. It is most likely that unsaturated fatty acids could oxidize first, compete with consumption of oxygen, and then spare phytosterols from oxidation. The oxidation products of SGPS in non-oil and oil systems were also quantified. The results demonstrated that at relatively lower temperatures (120 and 150 °C), SGPs’ oxidation products were produced the most in the non-oil system, followed by lard, soybean germ oil, and olive oil. This was consistent with the loss rate pattern of SGPs. At a relatively higher temperature of 180 °C, the formation of SGPs’ oxidation products in soybean germ oil was quantitatively the same as that in lard, implying that the temperature became a dominative factor rather than the content of unsaturated fatty acids of lipid matrixes in the oxidation of SGPs.

Kinetic Studies in the Chemistry of Rubber and Related Materials. III. Thermochemistry and Mechanisms of Olefin Oxidation

1947 ◽  
Vol 20 (3) ◽  
pp. 617-626
Author(s):  
J. L. Bolland ◽  
Geoffrey Gee
Keyword(s):  
Kinetic Studies ◽  
Ethyl Linoleate ◽  
Oxidation Products ◽  
Oxidation Reactions ◽  
Olefin Oxidation ◽  
Primary Products ◽  
Resonance Energies ◽  
Oxidation Chain ◽  
Bond Strengths

Abstract A new estimate of the O—O bond strength in hydroperoxides is reported, based on a determination of the heats of oxidation of ethyl linoleate and linolenate. This value is employed, together with other known bond strengths and resonance energies, to estimate the heats of a number of alternative oxidation reactions of olefins. By considering the effects of the olefin structure on these heats of reaction, it is possible to see how structural differences can lead to the formation of different oxidation products. The discussion is confined to primary products of the oxidation chain, but, even so, a considerable diversity of behavior is shown to be possible. The final material may include simple monomeric hydroperoxides, polymers with varying amounts of oxygen incorporated in the chain, cyclic peroxides, and scission products. The very limited experimental evidence available falls generally into line with expectation.

Identification of thermal oxidation products of cholesteryl acetate

1994 ◽  
Vol 683 (1) ◽  
pp. 75-85 ◽  
Author(s):  
Renzo Bortolomeazzi ◽  
Lorena Pizzale ◽  
Lanfranco S. Conte ◽  
Giovanni Lercker
Keyword(s):  
Thermal Oxidation ◽  
Oxidation Products ◽  
Cholesteryl Acetate

INFLUENCE OF PRODUCT TO BE FRIED TYPE ON THE RATE OF THERMAL OXIDATION OF OILS

2021 ◽  
Author(s):  
А.В. БОРИСЕВИЧ ◽  
Т.И. ЧАЛЫХ
Keyword(s):  
Thermal Oxidation ◽  
Heating Temperature ◽  
Coconut Oil ◽  
Oxidation Products ◽  
Deep Frying ◽  
Chicken Nuggets ◽  
Animal Product ◽  
Oxidation Inhibitors ◽  
Optical Density Index ◽  
Optimal Heating

Проведено исследование процесса термического окисления подсолнечного и кокосового масел при 175°С в условиях поточного обжаривания в них картофеля и куриных наггетсов с отбором проб растительного масла через каждый час работы. Для определения количества продуктов окисления был использован метод спектрофотометрии. Установлено, что после 10 ч проведения обжарки исследованные фритюрные масла были пригодны для дальнейшего использования (Е < 15). Показатель оптической плотности кокосового масла независимо от вида обжариваемого в нем продукта в течение всего эксперимента был ниже аналогичного показателя подсолнечного масла. Предложена оптимальная температура нагрева кокосового масла для обжаривания во фритюре – не более 0,9 от температуры точки дымления. Показано более активное накопление вторичных продуктов окисления во фритюрном масле при обжаривании продукта животного происхождения по сравнению с обжариванием продукта растительного происхождения, что можно объяснить наличием в составе картофеля ингибиторов окисления (пероксидаза, каталаза, витамин С). The study of the process of thermal oxidation of sunflower and coconut oils at 175°C under conditions of in-line frying of potatoes and chicken nuggets in them with the sampling of vegetable oil every hour of operation was carried out. To determine the amount of oxidation products the method of spectrophotometry was used. It was found that after 10 hours of roasting, the studied fryer oils were suitable for further use (E < 15). The optical density index of coconut oil, regardless of the type of product fried in it, was lower than that of sunflower oil throughout the experiment. The optimal heating temperature of coconut oil for deep frying is proposed-no more than 0,9 of the temperature of the smoking point. A more active accumulation of secondary oxidation products in deep-frying oil is shown when frying an animal product compared to frying a vegetable product, which can be explained by the presence of oxidation inhibitors (peroxidase, catalase, vitamin C) in the composition of potatoes.

Rapid quantitation of thermal oxidation products in fats and oils by1H‐NMR spectroscopy

1998 ◽  
Vol 30 (1) ◽  
pp. 64-68 ◽  
Author(s):  
Chi Ming Yang ◽  
Arthur A. Grey ◽  
Michael C. Archer ◽  
W. Robert Bruce
Keyword(s):  
Nmr Spectroscopy ◽  
Thermal Oxidation ◽  
Fats And Oils ◽  
Oxidation Products

Effects on fuel tank sealants from hydrotreated fuel thermal-oxidation products

1980 ◽  
Vol 16 (8) ◽  
pp. 532-535
Author(s):  
G. I. Kovalev ◽  
A. G. Nikonova ◽  
A. V. Gerasimova
Keyword(s):  
Thermal Oxidation ◽  
Fuel Tank ◽  
Oxidation Products ◽  
Hydrotreated Fuel
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