Экспериментальное обоснование применения метода электретно-термического анализа для исследования тыквенного масла

Abstract

Рассмотрено представление о тыквенном масле как одном из наиболее полезных продуктов питания. Предложено расширить номенклатуру способов оценки свойств тыквенного масла за счет метода электретно-термического анализа.

The article deals with the concept of pumpkin oil being a healthy food. Using modern physical research methods helps to obtain new data on foodstuff properties. The author proposes to include the electret-thermal analysis method in the nomenclature of research methods for pumpkin oil properties evaluation. Pumpkin oil is a liquid dielectric substance being characterized by thermally stimulated currents when heating as it was experimentally established. Depolarization processes in oil samples can result from destructing coordinated structures, namely associates, which are formed by triglycerides of saturated and unsaturated fatty acids.