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首页> 外文期刊>Journal of Oleo Science >Effect of Oil Type and Fatty Acid Composition on Dynamic and Steady Shear Rheology of Vegetable Oils
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Effect of Oil Type and Fatty Acid Composition on Dynamic and Steady Shear Rheology of Vegetable Oils

机译：油型和脂肪酸组成对植物油动态和稳态剪切流变学的影响

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摘要

In this study, effect of fatty acid composition on dynamic and steady shear rheology of oils was studied. For this aim, different types of vegetable oils (soybean, sunflower, olive, hazelnut, cottonseed and canola), were used. Rheological properties of oil samples were identified by rheometer (Thermo-Haake) at 25℃ and fatty acid composition of oils was determined by GC (Agilent 6890). Steady shear rheological properties of oil samples were measured at shear rate range of 0.1-100 s~(-1). Viscosity of olive, hazelnut, cottonseed, canola, soybean and sunflower was 61.2 mPa.s, 59.7 mPa.s, 57.3 mPa.s, 53.5 mPa.s, 48.7 mPa.s and 48.2 mPa.s, respectively. There was a significant difference between viscosity of oils except soybean and sunflower. As a result it was seen that there was a correlation between viscosity and monounsaturated (R=0.89), polyunsaturated (R=0.97) fatty acid composition of oils, separately. Equation was found to predict viscosity of the oils based on mono and polyunsaturation composition of oils. In addition the dynamic rheological properties of oils were also examined. G', G" and tan δ (G'VG') values were measured at 0.3 Pa (in viscoelastic region) and 0.1-1 Hz. As a result of multiple regression analysis another equations were found between tan δ, viscosity and polyunsaturated fatty acids.
机译：在这项研究中，研究了脂肪酸组成对油的动态和稳定剪切流变学的影响。为此，使用了不同类型的植物油（大豆，向日葵，橄榄，榛子，棉籽和低芥酸菜子）。用流变仪（Thermo-Haake）在25℃下鉴定油样品的流变特性，并用GC（Agilent 6890）测定油中的脂肪酸组成。在0.1-100 s〜（-1）的剪切速率范围内测量了油样的稳态剪切流变性能。橄榄，榛子，棉籽，低芥酸菜子，大豆和向日葵的粘度分别为61.2 mPa.s，59.7 mPa.s，57.3 mPa.s，53.5 mPa.s，48.7 mPa.s和48.2mPa.s。除大豆和葵花籽油外，其他油的粘度之间存在显着差异。结果发现，油的粘度和单不饱和（R = 0.89），多不饱和（R = 0.97）脂肪酸组成之间存在相关性。发现方程基于油的单不饱和和多不饱和组成来预测油的粘度。此外，还检查了油的动态流变特性。 G'，G“和tanδ（G'VG'）值在0.3 Pa（粘弹性区域）和0.1-1 Hz下测量。作为多元回归分析的结果，在tanδ，粘度和多不饱和脂肪之间找到了另一个方程式酸。

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