Korean Journal of Food Science and Technology · 1999 · 16 citations · 0 references
Natural SciencesChemical EngineeringChemistryPolymer ChemistryPolymer MaterialsThermal AnalysisPolymer CharacterizationPolymer DegradationPolymer Physical ChemistryPolymer StabilityPolymer StructureThermogravimetric AnalysisHigh-performance Size-exclusion ChromatographyPeroxide Value DeterminationPhysicochemical PropertiesPolymer Thermal DegradationSize-exclusion Liquid ChromatographyThermal Degradation ProductsThermal Degradation StudiesThermal Properties
Methyl linoleate was oxidized at 60, 90, 120 and , respectively, with sparging oxygen for different periods of time. On the basis of the peroxide values determined at four temperatures, four heating times were chosen for the analysis of physicochemical parameters, such as peroxide value, total oxidation products, polymer content, viscosity, refractive index and characteristics of thermal degradation by DSC (Differential Scanning Calorimeter). The content of peroxide linkage (C-O-O-C) polymer and ether or carbon to carbon linkage (C-O-C/C-C) polymer were analyzed by High Performance Size Exclusion Chromatography (HPSEC). The polymer formed at four temperatures was qualitatively identified as dimer. The polymer with peroxide linkage (C-O-O-C) were detected from methyl linoleate oxidized at , but they were not detected from methyl linoleate oxidized at . The enthalpy changes increased as peroxide value increased whereas maximum degradation temperature decreased. The highest correlation coefficients were obtained between maximum degradation temperature , exothermic enthalpy changes and peroxide value, peroxide linkage (C-O-O-C) polymer content.