International Journal of Scientific and Research Publications

IJSRP, Volume 4, Issue 5, May 2014 Edition [ISSN 2250-3153]


Mathematical Modeling of Degree of Thermal Oxidation of Edible Oil as a Function of Induction Temperature for Various Fixed Induction Time
      Ravi Shankar, John D Raj
Abstract: This study was conducted for the Modeling of Degree of Thermal Oxidation of Blended Refined Edible Oil (80% sunflower and 20% Soya bean Oil) in respect to Induction Temperature at various different fixed Induction Times. In this, different models have been developed for Peroxide Value of edible oil for different fixed time (0-120) minutes, within the Temperature range of 120 – 200 0C with interval of 5 0C and graphs (with R2) have been plotted using Microsoft EXCEL.

Reference this Research Paper (copy & paste below code):

Ravi Shankar, John D Raj (2018); Mathematical Modeling of Degree of Thermal Oxidation of Edible Oil as a Function of Induction Temperature for Various Fixed Induction Time; Int J Sci Res Publ 4(5) (ISSN: 2250-3153). http://www.ijsrp.org/research-paper-0514.php?rp=P292656
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