The research objective was to define thermogravimetric characteristics of corn oil and to carry out the analysis of the obtained data. Func- tional fatty products can be created by introduction in their composition of vegetable oils rich in nonsaturated fatty acids. Corn oil which is perspec- tive raw materials for creation of functional emul- sion fatty products is chosen as the object of the research. Pilot studies were conducted on the de- vice of synchronous thermal analysis of F3 Jupiter STA 449 model in various gas atmospheres by the method of differential scanning calorimetry (DSC). DSK was based on registration of thermal effects of physical and chemical and structural transfor- mations proceeding in the product at programmed change of influencing temperature. Thermal curves were thermograms (curve heatings) which depend- ed mainly on chemical composition and structure of studied substance were the result of thermal analy- sis. As a result of the research in the range of tem- peratures from -50 to +3 °C the profile of corn oil melting, characteristic only for this product (curve DSK) on which was present some blocked endo- thermic peaks (at -33.2; -21.5 °C) with the total area of 56.69 J/g, caused by a unique combination fatty acids of the product. As a result of the re- search it was revealed, as in corn oil endothermic anomalies were shown in the course of the analy- sis. Peak maximum temperature for spread made -°C, this temperature characterizes the end of the process. The temperature of the beginning of the process of -40.23 °C, and termination of-7.25 °C. Specific heat of process for the corn made 42.39 J/g. Received dependences allowed establishing irreproducibility of endothermic peak when cooling and subsequent heating that testifiedto the irreversibility of structural phase transition. The methods of thermal analysis allowed to identi- fying the falsification of fat-and-oil products qualita- tively. By thermogravimetric analysis it is possible to distinguish corn oil from analogs on loss of mass of a sample, and differential scanning calorimetry - on melting temperature.
corn oil, thermogravimetric analysis, functional fat products, thermal analysis
1. Ostrikov A.N., Gorbatova A.V. Issledovanie kinetiki processa peremeshivaniya spredov pri peremennom teplopodvode // Vestn. Voronezhskogo gos. un-ta inzhenernyh tehnologiy. - 2015. - № 2 (64). - S. 10-13.
2. Ostrikov A.N., Gorbatova A.V., Shendrik T.A. Mayonez, sbalansirovannyy po zhirnokislotnomu sostavu // Sistemnyy analiz i mo- delirovanie processov upravleniya kachestvom v innovacionnom razvitii agropromyshlennogo kompleksa. - Voronezh, 2015. - S. 269-272.
3. Anikin A.A., Kopylov M.V., Gorbatova A.V. Analiz kineticheskih zakonomernostey holodnogo otzhima masla iz semyan rapsa // Yavleniya perenosa v processah i apparatah himicheskih i pischevyh proizvodstv. - Vo- ronezh, 2016. - S. 76-79.
4. Islamova S.I., Hamatgalimov A.R. Termogravimetricheskiy i kineticheskiy analizy termicheskogo razlozheniya drevesnogo topliva // Himiya tverdogo topliva. - 2017. - № 2. - S. 18-22.
5. Percevoy N.F., Shil'man L.Z., Percevoy F.V. i dr. Termogravimetricheskiy analiz izmeneniya massy produkta strukturirovannogo na osnove tvoroga pri plavlenii // Tehno- logiya i produkty zdorovogo pitaniya: mat- ly IH Mezhdunar. nauch.-prakt. konf., po- svyasch. 20-letiyu special'nosti. - Saratov, 2015. - S. 335-340.
