自動酸化による食品油脂の劣化-2-オレイン酸の自動酸化過程における過酸化物の生成速度と分解速度

概要

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Kinetic approach to the autoxidation of oleic acid was carried out as a fundamental study of the degradation of fats and oils by autoxidation. A special bubble column reactor was employed to satisfy the reaction control condition, where observed rates equal to the true chemical reaction rates with no mass transfer resistance between the gas and liquid. (with a high rate of diffusion through the gas and liquid films.) Temperatures ranging from 70-120°C and oxygen partial pressures from 0-1 atm were employed as operating parameters. The production and decomposition rates of hydroperoxides (POV) under the reaction control were measured and obtained the following results: 1) Auto-acceleration in POV production was clearly seen at the initial stage of the reaction. 2) A first-order dependency of oxygen partial pressure on POV production rate was found at low oxygen partial pressures, but almost zero-order dependency of oxygen partial pressure at comparatively high oxygen partial pressures. 3) Based on the above experimental results, a theoretical development of the rate equation was carried out to obtain the following equation of POV production with four kinetic parameters. ...[the rest omitted]
鹿児島大学,カゴシマダイガク,Kagoshima Universityの論文