Influence of Extraction Processing on Rheological Properties of Rapeseed Oils

doi:10.1007/s11746-011-1892-y

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	Influence of Extraction Processing on Rheological Properties of Rapeseed Oils
	Liu, Changsheng; Yang, Mei; Huang, Fenghong
	2012-01
发表期刊	JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY
卷号	89 期号:1 页码:73-78
摘要	Rheological behavior of six crude rapeseed oils with different extraction methods including hot-pressing, solvent-extraction and cold-pressing were studied. Viscosities of the oils were measured with shear rates ranging from 0.1 to 200 s(-1) at three different temperatures. The Casson model was used to fit the experimental data and the Arrhenius equation was applied to estimate the energy of activation for viscosity (E-a). The extraction methods affected the total tocopherol, total phytosterols, total phenols, phosphorus and fatty acid composition. The hot-pressed medium-erucic rapeseed oil (HMRO) had the greatest viscosity, and the cold-pressed low-erucic rapeseed oil (CLRO) had the lowest viscosity among all the oils with shear rates >5 s(-1) at 10 degrees C. The crude rapeseed oils exhibited Newtonian behavior at higher shear rates. The significant difference of viscosity of the six oils was reduced with increasing temperature, and there was no significant change (P > 0.01) among the oils with a shear rate of 100 s(-1) at 50 degrees C. According to the values of E-a, the following order of a change in viscosity was obtained as follows: CMRO > SMRO > HMRO > CLRO > SLRO > HLRO(C, cold pressed; S, solvent extracted; H, hot pressed; M, medium erucic; L, low erucic; RO, rapeseed oil). Minor components may be the contributing factors for the values of E-a of rapeseed oils. The higher shear limiting viscosity (eta(c)) values calculated by the Casson model decreased as the temperature increased, but no significant change (P > 0.01) was observed for eta(c) by using different extraction methods at 50 degrees C.
关键词	Casson model Erucic acid Rapeseed oils Rheological properties
DOI	10.1007/s11746-011-1892-y
收录类别	SCIE
ISSN	0003-021X
语种	英语
WOS研究方向	Chemistry ; Food Science & Technology
WOS类目	Chemistry, Applied ; Food Science & Technology
WOS记录号	WOS:000305289900008
出版者	SPRINGER
原始文献类型	Article
引用统计	被引频次：26[WOS] [WOS记录] [WOS相关记录]
文献类型	期刊论文
条目标识符	http://ir.lzufe.edu.cn/handle/39EH0E1M/31537
专题	兰州财经大学
作者单位	Chinese Acad Agr Sci, Dept Prod Proc & Nutriol, Oil Crops Res Inst, Wuhan 430062, Peoples R China
推荐引用方式 GB/T 7714	Liu, Changsheng,Yang, Mei,Huang, Fenghong. Influence of Extraction Processing on Rheological Properties of Rapeseed Oils[J]. JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY,2012,89(1):73-78.
APA	Liu, Changsheng,Yang, Mei,&Huang, Fenghong.(2012).Influence of Extraction Processing on Rheological Properties of Rapeseed Oils.JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY,89(1),73-78.
MLA	Liu, Changsheng,et al."Influence of Extraction Processing on Rheological Properties of Rapeseed Oils".JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY 89.1(2012):73-78.