Studies on Thermal Oxidation of Soybean Oil : Changes in Some Rheological Properties of a Soybean Oil during Thermal Oxidation

가열산화중의 콩기름의 유동학적 연구

  • Shin, Ae-Ja (Department of Food Technology, Korea University) ;
  • Kim, Dong-Hoon (Department of Food Technology, Korea University)
  • 신애자 (고려대학교 식품공학과) ;
  • 김동훈 (고려대학교 식품공학과)
  • Published : 1985.06.01

Abstract

In the present study, an attempt was made to investigate the characteristics of rheological properties of a themally oxidized soybean oil. Various flow curves of the oxidized oils were obtained using a broad range of shear rate (452-904 rpm). The flow curves showed the characteristics of thixotropic flow, and as temperature decreased (range : 13-$37^{\circ}C$) they demonstrated increasingly stronger thixotropic properties. A thixotropic slope similar to the coefficient of thixotropy as applied to the rheological characteristics of the thermally oxidized soybean oil to predict its rheological properties quantitatively at an equilibrium state. The empirical formula with the thixotropic slope was found satisfactory in predicting the Non-Newtonian behavior of the thermally oxidized soybean oil.

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