Application of Selected Method for Assessment of Self-heating of Vegetable Oils

Abstract

One of the groups of materials that tend to self-combustion is vegetable oils. The amount of used oil used is currently increasing and thus the hazard of fires increases. For this reason, it is important to evaluate the tendency of oils for self-heating to minimize self-combustion. This article deals with assessment of the tendency of vegetable oils to self-combustion using two methods: Differential Mackey test and the method of thermal analysis. These methods evaluate the behaviour of oils during their heating. Thermal analysis using the Mettler-Toledo device was performed for oils without support and oils applied on the inert support. It was found that both methods are suitable for evaluation of the exothermic effect that occurs during oxidation of oils after their application on the solid supports. The obtained results of the analyses are the basis for mutual comparison of both way of measurement. Interpretation of these results is a contribution to increasing of safety during using oils.