Comparison of rheological properties of varietal grape seed oils

Result code in IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F62156489%3A43210%2F18%3A43914169" target="_blank" >RIV/62156489:43210/18:43914169 - isvavai.cz</a>

Alternative codes found

RIV/62156489:43510/18:43914169

Result on the web

<a href="https://dx.doi.org/10.5219/816" target="_blank" >https://dx.doi.org/10.5219/816</a>

DOI - Digital Object Identifier

<a href="http://dx.doi.org/10.5219/816" target="_blank" >10.5219/816</a>

Result language

angličtina

Original language name

Comparison of rheological properties of varietal grape seed oils

Original language description

The aim of this work was to determine the rheological properties of grape seed oils from different varieties selected at different temperatures. Measurement of the rheological properties of grape seed oils was performed on the instrument Anton Paar MCR 102. The rheological properties of the liquid have been performed at temperatures of 0 oC, 15 oC, 30 oC, 45 oC and 60 oC. The density of measured samples ranged from 0.905 +-0.002 to 0.948 +-0.002 g.mL-1. Subsequently, there were determined viscosity values at a shear rate of 5 s-1. As expected, the viscosity decreased with increasing temperature. Highest viscosity values reached grape seed oil of variety Pinot gris where at 0 oC the viscosity reached 0.206 +-0.037 Pa s. Samples measured at 0 oC showed non-Newtonian behavior, while at higher temperatures liquids behave as Newtonian substances. All grape seed oils samples exhibit non-Newtonian behavior at lower temperatures. In experiments carried out at 0 oC, it was observed that the tested samples tends to behave as shear-thinning system with thixotropic properties. At higher temperatures was, in line with other scientific works, observed that samples behave as Newtonian fluids. Knowledge of the rheological properties of oils are very important for their processing, storage, and may affect their quality.

Czech name

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Czech description

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Type

J_SC - Article in a specialist periodical, which is included in the SCOPUS database

CEP classification

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OECD FORD branch

21101 - Food and beverages

Project

—

Continuities

I - Institucionalni podpora na dlouhodoby koncepcni rozvoj vyzkumne organizace

Publication year

2018

Confidentiality

S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Name of the periodical

Potravinárstvo

ISSN

1338-0230

e-ISSN

—

Volume of the periodical

12

Issue of the periodical within the volume

1

Country of publishing house

SK - SLOVAKIA

Number of pages

7

Pages from-to

63-69

UT code for WoS article

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EID of the result in the Scopus database

2-s2.0-85041496090