The calorimetric method described here investigates the solid-liquid phase transitions in a Tuscan extra-virgin olive oil in order to evaluate the changes induced by light exposition. The parameters of the freezing and the melting curves show high sensitivity to oil quality degradation, in agreement with the data from routine tests at disposal. Possible applications of the method are discussed.
Calorimetry of edible oils: Isothermal freezing curve for assessing extra-virgin olive oil storage history
Ferrari Carlo;Righetti Maria Cristina;Tombari Elpidio;Salvetti Giuseppe
2007
Abstract
The calorimetric method described here investigates the solid-liquid phase transitions in a Tuscan extra-virgin olive oil in order to evaluate the changes induced by light exposition. The parameters of the freezing and the melting curves show high sensitivity to oil quality degradation, in agreement with the data from routine tests at disposal. Possible applications of the method are discussed.File in questo prodotto:
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Descrizione: Calorimetry of edible oils: Isothermal freezing curve for assessing extra-virgin olive oil storage history
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