Влияние антиокислительных присадок на термоокислительную стабильность растительных масел

Стр.46-53

DOI: 10.32758/2782–3040-2025-0-1-46-53

УДК 261.89.017

I.R. Tatur, R. R. Araslanov, E. S. Bobkova (Gubkin Russian State University of Oil and Gas (NRU), Moscow, Russia)

Keywords: vegetable oils, thermal-oxidative stability, antioxidant additives, viscosity, acid number, relative evaporation.

Abstract. To improve the thermal-oxidative stability of vegetable oils, various classes of antioxidant additives have been studied. The influence of oxidation temperature on the oxidative stability of vegetable oils was determined. The synergism of the action of antioxidant additives in inhibiting the oxidation process of vegetable oils has been established. A mechanism of action of antioxidant additives during the oxidation of vegetable oils has been proposed.