![Processes and Food Production Equipment](/images/mag-ihbt.png)
Viscosity of unrefined sunflower oils under directed mechanical action
![Processes and Food Production Equipment](/images/mag-ihbt.png)
Annotation
The purpose of the research was to establish patterns of changes in the viscosity of sunflower oil from theparameters of external directional mechanical action. The object of the study was unrefined sunflower oils of high oleic and linoleic type, which differ in a wide range of concentrations of their components. The composition of the oils has been determined using gas-liquid chromatography, and viscosity experiments were carried out on a rotary viscometer. Methods of sample preparation, experimental research conditions, and storage have been developed. New data on viscosity with increasing and decreasing rotational force have been obtained. Ranges of gradients of shear rates have been established, at which the effect of "hysteresis" of changes in the viscosity of unrefined sunflower oils is observed, depending on the increaseor decrease in rotational force. The time characteristics of the stable preservation of its structural changes in a stationary statehave been obtained.
Keywords
Постоянный URL
Articles in current issue
- Viscosity of unrefined sunflower oils under directed mechanical action
- Structural and mechanical properties of pasta dough for additive production
- Analytical determination of the optimal ratio of the knife thickness and the outlet grate of the auger grinder with a parabolic pressure change along its radius
- Fine fraction loss process in the production of instantized products
- Theoretical simulation of resistance forces during food material cutting by circular knife