Nageswara Rao Dorepalli

Thermal decomposition of cow ghee by multi-stage heating and preliminary study of interactions of pyrolysis products with water vapour

Cow ghee is a clarified dairy fat used across South Asian food and Ayurvedic practice. Its thermal degradation chemistry from hydrolysis to pyrolysis has not been reported systematically, and no ghee-specific emission profile or pyrolysis-product interaction with water vapour has been characterised. Samples of 50 ± 2 g...