The Sericulture and Farm Produce Processing Research Institute of GAAS

Guangzhou, China

The Sericulture and Farm Produce Processing Research Institute of GAAS

Guangzhou, China

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Yang C.,The Sericulture and Farm Produce Processing Research Institute of GAAS | Liu X.,The Sericulture and Farm Produce Processing Research Institute of GAAS | Chen Z.,The Sericulture and Farm Produce Processing Research Institute of GAAS | Wang S.,The Sericulture and Farm Produce Processing Research Institute of GAAS
Journal of the Chinese Cereals and Oils Association | Year: 2013

The rheological behaviours of fifteen edible vegetable oils and thirteen peanut oil of different brands were investigated using rotational rheometer. All oil samples showed constant viscosity as a function of shear rate, exhibiting Newtonian behaviours. The highest viscosity (0.06550 Pa·s) was observed in olive oil, followed by camellia seed oil, and the lowest was grapeseed oils (0.04780 Pa·s). In addition, a more rapid decrease in viscosity was observed as the temperature increases, which demonstrated that the flow behaviours of vegetable oils were positively temperature sensitivity. It was also shown that there was a linearity correlation (r≥0.9994) between ln η and 1/T in the temperature of 0°C to 50°C for all vegetable oils except peanut oils with nonlinear correlation.

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