Self-heating tendency evaluation of some vegetable oils by Iodine value
DOI:
https://doi.org/10.46299/j.isjea.20230206.12.Keywords:
Vegetable oil, self-heating, iodine value, unsaturated fatty acidsAbstract
Vegetable oils are oils derived from plants, such as palm oil, pine oil, tung oil, cashew oil, etc. Their composition contains mainly glycerin fats with unsaturated fatty acids, such as oleic acid C17H33COOH, lioleic C17H31COOH, lioleolic C17H29COOH, and other unsaturated fatty acids. The molecules of those acids contain double bonds, different from the double bonds in the molecules of unsaturated hydrocarbon compounds. These double bonds are not stable, they are easily oxidized, so they are capable of spontaneous combustion. There have been many fires in the world caused by self - heating of vegetable oil. Therefore, research and evaluation of the spontaneous combustion ability of vegetable oils is essential to avoid risks during production, transportation, storage or use.References
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