Comparative study of specific heat capacities of some vegetable oils obtained by DSC and microwave oven

Journal of Thermal Analysis and Calorimetry

Volumn 79, Issue 2, 2005, Pages 283-287

  Santos, J C O ^a   Santos, M G O ^b   Dantas, J P ^a   Conceição, Marta M ^b   Athaide Filho, P F ^c   Souza, A G ^c  

^a UNIVERSITY OF SÃO PAULO   (Brazil)

^b FEDERAL UNIVERSITY OF RIO GRANDE DO NORTE   (Brazil)

^c FEDERAL UNIVERSITY OF PARAÍBA   (Brazil)

Author keywords

DSC; Edible oils; Microwave; Specific heat; Thermal analysis

Indexed keywords

ALUMINUM; COMPOSITION; DIFFERENTIAL SCANNING CALORIMETRY; FATTY ACIDS; MICROWAVE OVENS; THERMOANALYSIS; VEGETABLE OILS;

SOLID STATES; STORAGE CONDITIONS; THERMAL BEHAVIOR;

SPECIFIC HEAT;

EID: 18244407019     PISSN: 13886150     EISSN: None     Source Type: Journal    
DOI: 10.1007/s10973-005-0050-x     Document Type: Conference Paper

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