The study of edible vegetable oils rheological properties

The study of technological media rheological properties in the food industry is of primary importance for innovative food products development. This kind of research results can be recommended for reconstructing the suspensions, solutions, and mixtures properties and behavior. The objects of testing are the following types of edible vegetable oils: sunflower, mustard, linseed, camelina, rapeseed, milk thistle. The aim is to determine the rheological properties of the studied oils and to find out their dependence on temperature. Tests at shear rates γ = 100 ÷ 1000 s-1 in the temperature range of 20 - 120°C were carried out in this work. The viscosity was determined with the Brookfield DV-II + PRO viscometer. The data analysis showed that the dynamic coefficient for the studied samples of oils changed insignificantly in the range of the shear rate values γ = 600 ÷ 800 s-1. This can be explained by the structure strengthening due to the formation of additional intermolecular bonds. The nature of the rheological curves was established. The data obtained are recommended for use in the implementation of methods of hydromechanical and thermal processes intensification in the studied oils obtaining

The study of edible vegetable oils rheological properties

The study of technological media rheological properties in the food industry is of primary importance for innovative food products development. This kind of research results can be recommended for reconstructing the suspensions, solutions, and mixtures properties and behavior. The objects of testing are the following types of edible vegetable oils: sunflower, mustard, linseed, camelina, rapeseed, milk thistle. The aim is to determine the rheological properties of the studied oils and to find out their dependence on temperature. Tests at shear rates γ = 100 ÷ 1000 s-1 in the temperature range of 20 - 120°C were carried out in this work. The viscosity was determined with the Brookfield DV-II + PRO viscometer. The data analysis showed that the dynamic coefficient for the studied samples of oils changed insignificantly in the range of the shear rate values γ = 600 ÷ 800 s-1. This can be explained by the structure strengthening due to the formation of additional intermolecular bonds. The nature of the rheological curves was established. The data obtained are recommended for use in the implementation of methods of hydromechanical and thermal processes intensification in the studied oils obtaining