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Evolved gas analysis of edible oil by STA-MS

TA-2025: Evolved gas analysis of edible oil by STA-MS

 

Thermal analysis is a universal tool commonly used in a wide range of materials for physico-chemical characterization and for evaluating a material’s reaction to a specified set of conditions. Simultaneous thermal analysis (STA) hyphenated with evolved gas analysis is an essential technique relevant to reactions where there are mass losses and a simultaneous evolution of gases for qualitative identification of gases such as in thermal decomposition reactions or oxidative decomposition reactions, etc. In this application, we performed a qualitative analysis of the evolved gases during thermal decomposition of edible oil.

Thermal analysis products from Rigaku

TG-DTA is a hyphenated technology generally referred to as simultaneous thermal analysis (STA).

 

 

DSC is a thermal analysis technique that quantifies the amount of energy in a reaction.

Quantifies the energy changes in reactions such as melting, transition, crystallization and glass transition temperature.

DSC8271 is a high-temperature type DSC with a maximum temperature of 1,500°C.

TMA is the measurement of a change in dimension or mechanical property of the sample while it is subjected to a controlled temperature program.

 

The compact humidity generator (HUM-1) is connected to the TG-DTA for measurements under constant relative humidity water vapor atmosphere.

 

TMA/HUM measures change in dimension or mechanical property of a sample while subjected to a temperature regime under water vapor atmosphere with a constant relative humidity.

Thermo Mass Photo combines simultaneous thermal analysis with mass spectrometry. This technique is suitable for the qualitative analysis of  evolved gases coincident with the STA signal.

In TG-FTIR, gases evolved by volatilization or thermal decomposition are qualitatively analyzed, which allows you to track changes in the generated amount along with the temperature change.