เคมี
เอกสารมาตรฐาน
สหรัฐอเมริกา
AOCS
Cj 1-94
DSC Melting Properties of Fats and Oils
2017
2
665.0288 AOCS 7th ed. 2017-2019 rev. Ref.
The method determines thermal properties of oils and fats by differential scanning calorimetry (DSC). While the procedure might be used to evaluate five melting characteristics (peak temperature, onset temperature, heat of fusion (?H), completion of melt temperature, and identification of polymorphic behavior), this method is limited to the criteria of peak temperature, onset temperature, and completion of melt because only these three criteria provided statistically acceptable values in the collaborative study. The method is applicable to animal fats, liquid and hydrogenated vegetable oils, and blends of liquid and hydrogenated vegetable oils.