中国油料作物学报2012，Vol.34Issue(1)：87-91,5.
精炼工艺对菜籽油流变特性的影响
Effects of refining on rheological properties of rapeseed oils
摘要
Abstract
In order to understand the effects of refining on rheological properties of oil and fats, rheological property and quality of rapeseed oil were studied after degummed, deacided, bleached and deodorized. Fatty acid composition and refractive index showed no significant difference (P＞0. 05 ) among tested rapeseed oils. When shear rate increased, oil viscosity decreased gradually and then stabilized at a constant temperature, indicating that rapeseed oil was gradually converted to Newtonian fluid from non - Newtonian fluid. According to the nearly linear relationship of shear stress and shear rate, rapeseed oil showed to be Newtonian fluid under a wide range of shear rate. Changes of viscosity due to refining was related to trace elements contents, and refining reduced yield stress values. The Bingham model and simplified equation of Herschel - Bulkley Txy=t0 + K( dVx/dY ) were both suitable to describe rheological behavior of the rapeseed oils under refining.关键词
菜籽油/精炼/流变特性/流变模型Key words
Rapeseed oil/ Refine/ Rheological properties/ Rheological model分类
轻工纺织引用本文复制引用
刘昌盛,杨湄,黄凤洪,郑畅,周琦..精炼工艺对菜籽油流变特性的影响[J].中国油料作物学报,2012,34(1):87-91,5.基金项目
国家油菜现代产业技术体系(nycytx-005) （nycytx-005）
国家“十一五”科技支撑计划课题(2009BAD9B08) （2009BAD9B08）
中国农业科学院油料作物研究所所长基金(1610172009002) （1610172009002）
