Analysis of the Thermal Aging Kinetics of Tallow, Chicken Oil, Lard, and Sheep Oil

Yun-Chuan Hsieh; Hao Ouyang; Yulin Zhang; Donyau Chiang; Fuqian Yang; Hsin-Lung Chen; Sanboh Lee

doi:10.3390/molecules29174191

Molecules (Sep 2024)

Analysis of the Thermal Aging Kinetics of Tallow, Chicken Oil, Lard, and Sheep Oil

Yun-Chuan Hsieh,
Hao Ouyang,
Yulin Zhang,
Donyau Chiang,
Fuqian Yang,
Hsin-Lung Chen,
Sanboh Lee

Affiliations

Yun-Chuan Hsieh: Department of Materials Science and Engineering, National Tsing Hua University, Hsinchu 300, Taiwan
Hao Ouyang: Department of Materials Science and Engineering, National Tsing Hua University, Hsinchu 300, Taiwan
Yulin Zhang: Chongqing Institute of Green and Intelligent Technology, Chinese Academy of Sciences, Chongqing 400714, China
Donyau Chiang: National Applied Research Laboratories, Taiwan Instrument Research Institute, Hsinchu 300, Taiwan
Fuqian Yang: Materials Program, Department of Chemical and Materials Engineering, University of Kentucky, Lexington, KY 40506, USA
Hsin-Lung Chen: Department of Chemical Engineering, National Tsing Hua University, Hsinchu 300, Taiwan
Sanboh Lee: Department of Materials Science and Engineering, National Tsing Hua University, Hsinchu 300, Taiwan

DOI: https://doi.org/10.3390/molecules29174191
Journal volume & issue: Vol. 29, no. 17
p. 4191

Abstract

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Understanding the thermal aging kinetics of animal oils is of vital importance in the storage and applications of animal oils. In this work, we use four different techniques, including UV-Vis spectrometry, viscometry, impedance spectroscopy, and acid–base titration, to study the thermal aging kinetics of tallow, chicken oil, lard, and sheep oil in the temperature range from 120 °C to 180 °C. The evolutions of the UV-Vis absorbance, dynamic viscosity, electric impedance, and acid titration are discussed with the defect kinetics. The evolutions of the color centers, defects for dynamic viscosity, and electric dipoles follow second-order, first-order, and zero-order kinetics, respectively. The temperature dependence of rate constants for the evolutions of the UV-Vis absorbance, dynamic viscosity, electric impedance, and acid titration satisfies the Arrhenius equation with the same activation energy for individual animal oils. The activation energies are ~43.1, ~23.8, ~39.1, and ~37.5 kJ/mol for tallow, chicken oil, lard, and sheep oil, respectively. The thermal aging kinetics of the animal oils are attributed to the oxidation of triglycerides.

Published in Molecules

ISSN: 1420-3049 (Online)
Publisher: MDPI AG
Country of publisher: Switzerland
LCC subjects: Science: Chemistry: Organic chemistry
Website: http://www.mdpi.com/journal/molecules

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