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Film Extrusion of Crambe abyssinica/Wheat Gluten Blends
Published on: January 17, 2017
Spectroscopic Methods in the Evaluation of Modified Vegetable Base Oils from Crambe abyssinica
Michał Szmatoła1, Justyna Chrobak2, Rafał Grabowski3
1Institute of Heavy Organic Synthesis "Blachownia", Energetykow 9, 47-225 Kedzierzyn-Kozle, Poland. szmatola.m@icso.com.pl.
Abstract:
Raw vegetable oil from Crambe abyssinica was subjected to oxidative treatment to enhance its viscosity. The oxidation processes were carried out in the presence of N-hydroxyphthalimide with or without supercritical CO₂ as a solvent. Four spectroscopic techniques (Raman, UV-VIS, FT-IR, NMR) were applied to assess the chemical changes taking place during the oxidation. Raman and NMR spectroscopy proved best in the assessment of the chemical transformations leading to increased viscosity of the modified vegetable oil.
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