Analysis of Reaction Kinetics of Edible Oil Oxidation at Ambient Temperature by FTIR Spectroscopy

Kinetics of extracting valuable components from Ti-bearing blast furnace slag by acidolysis with sulphuric acid

Ti-bearing blast furnace slag is a kind of solid waste produced by Pangang Group Company through the blast furnace smelting method. A variety of valuable components can be extracted from the Ti-bearing blast furnace slag after acidolysis with concentrated sulphuric acid. In order to study the kinetics of acidolysis, this paper investigated the effects of the acidolysis temperature, acid-slag ratio and raw material particle size on the overall extraction rate of Ti4+, Mg2+ and Al3+ components at different reaction times, and simulated the acidolysis process by using the unreacted shrinking core model. The results showed that the acidolysis process was controlled by internal diffusion with an apparent activation energy of 19.05 kJ mol-1 and the semi-empirical kinetic equation of the acidolysis process was obtained.

Mechanism, indexes, methods, challenges, and perspectives of edible oil oxidation analysis

Edible oils are indispensable food components, because they are used for cooking or frying. However, during processing, transport, storage, and consumption, edible oils are susceptible to oxidation, during which various primary and secondary oxidative products are generated. These products may reduce the nutritional value and safety of edible oils and even harm human health. Therefore, analyzing the oxidation of edible oil is essential to ensure the quality and safety of oil. Oxidation is a complex process with various oxidative products, and the content of these products can be evaluated by corresponding indexes. According to the structure and properties of the oxidative products, analytical methods have been employed to quantify these products to analyze the oxidation of oil. Combined with proper chemometric analytical methods, qualitative identification has been performed to discriminate oxidized and nonoxidized oils. Oxidative products are complex and diverse. Thus, proper indexes and analytical methods should be selected depending on specific research objectives. Expanding the mechanism of the correspondence between oxidative products and analytical methods is crucial. The underlying mechanism, conventional indexes, and applications of analytical methods are summarized in this review. The challenges and perspectives for future applications of several methods in determining oxidation are also discussed. This review may serve as a reference in the selection, establishment, and improvement of methods for analyzing the oxidation of edible oil. HighlightsThe mechanism of edible oil oxidation analysis was elaborated.Conventional oxidation indexes and their limited values were discussed.Analytical methods for the determination of oxidative products and qualitative identification of oxidized and non-oxidized oils were reviewed.