Abstract
Understanding the thermal aging kinetics of animal oils is of vital importance in the storage and applications of animal oils. In this work, we use four different techniques, including UV-Vis spectrometry, viscometry, impedance spectroscopy, and acid–base titration, to study the thermal aging kinetics of tallow, chicken oil, lard, and sheep oil in the temperature range from 120 ◦C to 180 ◦C. The evolutions of the UV-Vis absorbance, dynamic viscosity, electric impedance, and acid titration are discussed with the defect kinetics. The evolutions of the color centers, defects for dynamic viscosity, and electric dipoles follow second-order, first-order, and zero-order kinetics, respectively. The temperature dependence of rate constants for the evolutions of the UV-Vis absorbance, dynamic viscosity, electric impedance, and acid titration satisfies the Arrhenius equation with the same activation energy for individual animal oils. The activation energies are ~43.1, ~23.8, ~39.1, and ~37.5 kJ/mol for tallow, chicken oil, lard, and sheep oil, respectively. The thermal aging kinetics of the animal oils are attributed to the oxidation of triglycerides.
Document Type
Article
Publication Date
9-2024
Digital Object Identifier (DOI)
https://doi.org/10.3390/molecules29174191
Funding Information
S.L. is grateful to the National Science and Technology Council, Taiwan through NSTC 113-2221-E-007 -049 for the financial support.
Repository Citation
Hsieh, Yun-Chuan; Ouyang, Hao; Zhang, Yulin; Chiang, Donyau; Yang, Fuqian; Chen, Hsin-Lung; and Lee, Sanboh, "Analysis of the Thermal Aging Kinetics of Tallow, Chicken Oil, Lard, and Sheep Oil" (2024). Chemical and Materials Engineering Faculty Publications. 94.
https://uknowledge.uky.edu/cme_facpub/94
Notes/Citation Information
© 2024 by the authors. Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https:// creativecommons.org/licenses/by/ 4.0/).