Abstract
In this work, the temperature-dependent rheological behavior of un-used and used vegetable cooking oils was evaluated. The un-used edible oils (soybean, sunflower, olive, rapeseed, corn, rice and the mixtures soybean + olive and sunflower + olive) presented Newtonian behavior above 10 s −1 shear rates; the values of viscosity during heating and cooling were similar, indicating that degradation of the oils did not happen at the temperature range studied (10–80 °C). After treatment at frying condition (190 °C), there was an increase of the edible oils’ viscosity, depending on frying time, perhaps due to the increase of saturation of the oil constituents. The rheological behavior of used cooking oils remained Newtonian at shear rates greater than 10 s −1.
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
