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KMID : 0380619850170030141
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Korean Journal of Food Science and Technology
1985 Volume.17 No. 3 p.141 ~ p.145
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Studies on Thermal Oxidation of Soybean Oil : Changes in Some Rheological Properties of a Soybean Oil during Thermal Oxidation
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Abstract
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In the present study, an attempt was made to investigate the characteristics of Theological 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℃) they demonstrated increasingly stronger thixotropic properties. A thixotropic slope similar to the coefficient of thixotropy as applied to the Theological characteristics of the thermally oxidized soybean oil to predict its Theological 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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