Effect of Oxidation on Spectrophotometric and Rheological Parameters of Corn Oil
Keywords:
transmittance, corn oil, viscosity, shear rate
Abstract
The aim of this study is the viscosity’s evolution depending on the temperature and the shear rate and the analysis of the transmittance spectra of the oxidized corn oil. Corn oil was oxidized of the temperatures of 100 °C, 110 °C, 120 °C, the periods of time of oxidation being 5 to 10 hours. An increase of the 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 comparing to non-oxidized corn oil.
References
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[2]. Stachowiak, G.W., Batchelor A.W. - Engineering Tribology, Butterworth-Heinemann, Team Lrn, (2005).
[3]. Iliuc, I. - Tribology of Thin Layers, Elsevier Scientific Publishing Co., Amsterdam, Oxford, New-York, (1980).
[4]. *** - CIE Technical Report., Colorimetry, 3rd ed., Publication 15, Central Bureau of the CIE, Vienna, (2004).
[5]. *** - CIE Technical Report: Improvement to Industrial Colour-Difference Evaluation, (2001).
[6]. *** - CIE Pub. No. 142, Vienna: Central Bureau of the CIE, (2001).
[7]. Zgherea, Gh. - Analize Fizico – Chimice, Ed. Fd. Universitare “Dunărea de Jos” Galaţi, p. 74-80, (2002).
[8]. Florea, T., Creţu, R., Zgherea, Gh. - Studiul afinităţii unor coloranţi alimentari faţă de fracţiile majore ale laptelui, Buletin de Informare Pentru Industria Laptelui (BIIL), Editura Academica, 19 (2), II, p. 86-101, (2004).
Published
2013-12-15
How to Cite
1.
ŞOLEA LC, CREŢU R. Effect of Oxidation on Spectrophotometric and Rheological Parameters of Corn Oil. The Annals of “Dunarea de Jos” University of Galati. Fascicle IX, Metallurgy and Materials Science [Internet]. 15Dec.2013 [cited 28Apr.2024];36(4):73-7. Available from: https://www.gup.ugal.ro/ugaljournals/index.php/mms/article/view/2664
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