Study on the Rheology of Corn Oil Subjected to Forced Oxidation
Keywords:
corn oil, lubrication, biodegradable, shear rate, viscosity, oxidation
Abstract
This paper reflects a study on the rheology of corn oil in unoxidized state, subjected to forced oxidation treatment. Using the Rheotest2 system, the variation of dynamic viscosity with temperature and shear rate, using oxidized and nonoxidized corn oil, was determined. The oils were heated to 110 °C and 120 °C and the temperature was maintained for 5 to 10 hours. The experiments showed the decrease of dynamic viscosity with temperature and shear rate. The oxidation process causes a sharp increase in the dynamic viscosity of the oxidized corn oil for 10 hours at 120 °C. The measurement of the dynamic viscosity of the oils subjected to the oxidation process is an indicator of the degree of oxidative degradation of vegetable oils.
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References
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[4]. Chen D. H., Hong L., Nie X. W., Wang X. L., Tang X. Z., Study on rheological properties and relaxational behavior of poly(dianilinephosphazene)/low-density polyethylene blends, Eur. Polym. J., 39, p. 871-876, 2003.
[5]. Georgopoulos T., Larsson H., Eliasson A. C., A comparison of the rheological properties of wheat flour dough and its gluten prepared by ultracentrifugation, Food Hydrocolloids, 18, p. 143-151, 2004.
[6]. Igwe I. O., The effects of temperature on the viscosity of vegetable oils in solution, Ind. Crop. Prod., 19, p. 185-190, 2004.
[7]. Eromosele C. O., Paschal N. H., Short communication characterization and viscosity parameters of seed oils from wild plants,Bioresour. Technol., 86, p. 203-205, 2003.
[8]. Hasan S. W., Ghannamb M., Esmail N., Heavy crude oil viscosity reduction and rheology for pipeline transportation, Fuel, 89, p. 1095-1100, 2010.
[9]. Quinchia L. A., Delgado M. A., Franco J. M., Spikes H. A., Gallegos C., Low temperature flow behavior of vegetable oil-based lubricants, Industrial Crops and Products, 37, p. 383-388, 2012.
[10]. Quinchia L. A., Delgado M. A., Valencia C., Franco J. M., Gallegos C., Viscosity modification of different vegetable oils with EVA copolymer for lubricant applications, Ind. Crop. Prod., 32, p. 607-612, 2010.
[11]. Wan Nik W., Ani F. N., Masjuki H. H., Eng Giap S. G., Rheology of bio-edible oils according to several rheological models and its potential as hydraulic fluid, Industrial Crops and Products, 22, p. 249-255, 2005.
[12]. Rodenbush C. M., Hsieh F. H., Viswanath D. S., Density and viscosity of vegetable oils, J. Am. Oil Chem. Soc., p. 76-141, 1999.
[13]. Krisnangkura K., Yimsuwan T., Pairintra R., An empirical approach in predicting biodiesel viscosity at various temperatures, Fuel, p. 85-107, 2006.
[14]. Esteban B., Riba J. R., Baquero G., Rius A., Puig R., Temperature dependence and viscosity of vegetable oils, Biomass and Bioenergy, 42, p. 164-171, 2012.
[15]. Perez A. T., Characterisation of the rheological properties of lubricants for EHL film thickness prediction, TriboUK, Imperial College, London, 2010.
[16]. Azian M. N., Kamal A. A. M., Panau F., Ten W. K., Viscosity estimation of triacylglycerols and of some vegetable oils based on their triacylglycero composition, J. Am. Oil Chem. Soc., 78:1001, 2001.
Published
2014-12-15
How to Cite
1.
ŞOLEA LC, CREŢU R. Study on the Rheology of Corn Oil Subjected to Forced Oxidation. The Annals of “Dunarea de Jos” University of Galati. Fascicle IX, Metallurgy and Materials Science [Internet]. 15Dec.2014 [cited 22Dec.2024];37(4):30-4. Available from: https://gup.ugal.ro/ugaljournals/index.php/mms/article/view/2223
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