THERMAL PROPERTIES OF SOME FATS USED IN FOOD PRODUCTS

Authors

  • Samkharadze M. G.
  • Kakhidze N. A.
  • Kupatashvili N. N.
  • Kenchoshvili T. L
  • Makhviladze M. G. Akaki Tsereteli State University

Abstract

We studied: coconut oil, spermacetite, palmitic oil, stearin, cocoa oil by thermal analysis method. As a result of tests conducted on a derivatograph and a calorimeter, their melting temperatures and specific heat of melting were determined.

Downloads

Published

2024-05-11

Issue

2024: 26th Tech-Fest:Usa May

Section

Articles

License

Creative Commons License

This work is licensed under a Creative Commons Attribution-NonCommercial 4.0 International License.

How to Cite

THERMAL PROPERTIES OF SOME FATS USED IN FOOD PRODUCTS. (2024). Conferencea , 22-26. https://conferencea.org/index.php/conferences/article/view/3332