کد مقاله کد نشریه سال انتشار مقاله انگلیسی نسخه تمام متن
10278834 464587 2005 5 صفحه PDF دانلود رایگان
عنوان انگلیسی مقاله ISI
Effect of heating and cooling on rheological parameters of edible vegetable oils
موضوعات مرتبط
مهندسی و علوم پایه مهندسی شیمی مهندسی شیمی (عمومی)
پیش نمایش صفحه اول مقاله
Effect of heating and cooling on rheological parameters of edible vegetable oils
چکیده انگلیسی
In this work, the temperature-dependent rheological behavior of un-used and used vegetable cooking oils was evaluated. The un-used edible oils (soybean, sunflower, olive, rapeseed, corn, rice and the mixtures soybean + olive and sunflower + olive) presented Newtonian behavior above 10 s−1 shear rates; the values of viscosity during heating and cooling were similar, indicating that degradation of the oils did not happen at the temperature range studied (10-80 °C). After treatment at frying condition (190 °C), there was an increase of the edible oils' viscosity, depending on frying time, perhaps due to the increase of saturation of the oil constituents. The rheological behavior of used cooking oils remained Newtonian at shear rates greater than 10 s−1.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Journal of Food Engineering - Volume 67, Issue 4, April 2005, Pages 401-405
نویسندگان
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