Differential Scanning Calorimetry as a Method for the Control of Vegetable Oils

Differential scanning calorimetry (DSC) was used to study the thermophysical properties of oils of amaranth, corn, flax, sunflower, rapeseed, milk thistle, camelina, and pumpkin seed, liquid at room temperature. The characteristic thermal effects of these oils (temperatures of the maxima of endothermic peaks and their areas in the DSC thermograms) were determined. Endothermic peaks of different intensities on the melting curves of liquid vegetable oils in the ranges from -40 to -15°C, from-25 to -8°C, from -19 to +6°C, and from -10 to +4 °C as identification factors are discussed