Thermal behavior of jeriva oil (Syagrus romanzoffiana)

dc.contributorUNORP
dc.contributorUniversidade Estadual Paulista (Unesp)
dc.date.accessioned2014-05-20T14:19:01Z
dc.date.accessioned2022-10-05T15:17:27Z
dc.date.available2014-05-20T14:19:01Z
dc.date.available2022-10-05T15:17:27Z
dc.date.created2014-05-20T14:19:01Z
dc.date.issued2011-12-01
dc.identifierJournal of Thermal Analysis and Calorimetry. Dordrecht: Springer, v. 106, n. 3, p. 711-715, 2011.
dc.identifier1388-6150
dc.identifierhttp://hdl.handle.net/11449/25727
dc.identifier10.1007/s10973-011-1308-0
dc.identifierWOS:000297371200012
dc.identifier8498310891810082
dc.identifier7471310113999140
dc.identifier0000-0002-7984-5908
dc.identifier.urihttp://repositorioslatinoamericanos.uchile.cl/handle/2250/3898795
dc.description.abstractThe jeriva is a well-known fruit, which belongs to the Arecaceae family, Syagrus romanzoffiana species frequently found in Brazil. Extraction of the jeriva oil was carried out, and the fatty acid profile of this oil indicates the linoleic and oleic acid presence, around 29.35 and 28.89%, respectively. Thermogravimetry (TG), derivative thermogravimetry (DTG), and differential scanning calorimetry (DSC) were used to characterize this oil. Additionally, this oil was evaluated by DSC from 25 to -80 A degrees C, and the crystallization behavior was verified. Details concerning the thermal behavior as well as data of kinetic parameters of these stages have been described here. The obtained data were evaluated, and the values were plotted in activation energy (E (a)/kJ mol(-1)) in function of the conversion degree (alpha).
dc.languageeng
dc.publisherSpringer
dc.relationJournal of Thermal Analysis and Calorimetry
dc.relation2.209
dc.relation0,587
dc.rightsAcesso restrito
dc.sourceWeb of Science
dc.subjectJeriva oil
dc.subjectThermal behavior
dc.subjectKinetic parameters
dc.subjectCrystallization
dc.titleThermal behavior of jeriva oil (Syagrus romanzoffiana)
dc.typeArtigo


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