食品科学2012，Vol.33Issue(7)：110-113,4.
冷榨菜籽油的流变特性
Rheological Properties of Cold-Pressed Rapeseed Oils
摘要
Abstract
Cold-pressed rapeseed oils （CROs） were obtained from three rapeseed samples with different erucic acid by cold- pressing. The rheological properties and characteristics of CROs were investigated, and the Bingham model was used to describe the rheological behavior of CROs. The results showed that CROs behaved as a shear-thinning pseudoplastic fluid at shear rates varying from 0.1^ s-1 to 200^ s-1 and showed Newtonian behavior at shear rates greater than 5 s^-1. It was also found that temperature was an important factor affecting the rheological properties of CROs. The viscosity, loss modulus （G＇＇ ） and plastic consistency coefficients （tTp） of CROs decreased with the increase of temperature. The storage modulus （G＇） of CROs was less affected by temperature. Furthermore, the viscosities and G＇ of CROs increased with increasing erucic acid content. The values of rkof CROs were positively correlated with the level of erucic acid.关键词
菜籽油/冷榨/流变特性/Bingham模型Key words
rapeseed oils/cold-pressing: rheological properties/Bingham 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..冷榨菜籽油的流变特性[J].食品科学,2012,33(7):110-113,4.基金项目
国家现代农业（油菜）产业技术体系项目 （）
“十一五”国家科技支撑计划项目 （）
中国农业科学院油料作物研究所所长基金项日 （）
