Some physical changes in extra virgin rapeseed oil after the oxidation process

  • Liviu Cătălin Șolea “Dunarea de Jos“ University of Galati
  • Gheorghe Zgherea “Dunarea de Jos“ University of Galati
  • Romică Crețu “Dunarea de Jos“ University of Galati
Keywords: transmittance, viscosity, oxidation, rapeseed oil

Abstract

The aim of this study is the viscosity’s evolution depending on the temperature and the shear rate and the analysis at the transmittance spectra of the oxidized rapeseed oil. Rapeseed oil was oxidized at the temperatures of 110°C, 120°C, 130°C, the periods of time of oxidation being 5 to 10 hours. An increase of viscosity depending on the increase of oxidation temperature and oxidation time is to be noticed. Increasing of the oxidation temperature and the period of oxidation is the cause of the progressing color difference of the oxidized oils comparied to non-oxidized rapeseed oil.

Published
2013-10-08
How to Cite
1.
Șolea L, Zgherea G, Crețu R. Some physical changes in extra virgin rapeseed oil after the oxidation process. Analele Universităţii "Dunărea de Jos" din Galaţi. Fascicula XIV, Inginerie mecanică = Annals of “Dunarea de Jos“ University of Galati. Fascicle XIV, Mechanical Engineering [Internet]. 8Oct.2013 [cited 20Apr.2024];20(2):85-0. Available from: https://www.gup.ugal.ro/ugaljournals/index.php/im/article/view/3613
Issue
Vol 20 No 2 (2013)
Section
Articles

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