Effects of purification process on rheological properties of catfish oil

Abstract

AbstractEffects of oil refining steps (degumming, neutralizing, bleaching, and deodorizing) on rheological properties of catfish oil were investigated. Four rheological models (Newtonian, Bingham, Herschel‐Bulkley, and Casson) were used to fit the experimental data. Refined catfish oil behaves like a Newtonian fluid. Based on the Casson model, the yield stress values of oils gradually decreased after each refining step. The highest shear rate index (0.904) was observed in the deodorized oil. The Casson model was used to predict rheological properties because it works well at both lower and higher shear rates.