Comparison of rheological properties of varietal grape seed oils

Kód výsledku v 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>

Nalezeny alternativní kódy

RIV/62156489:43510/18:43914169

Výsledek na webu

<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>

Jazyk výsledku

angličtina

Název v původním jazyce

Comparison of rheological properties of varietal grape seed oils

Popis výsledku v původním jazyce

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.

Název v anglickém jazyce

Comparison of rheological properties of varietal grape seed oils

Popis výsledku anglicky

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.

Druh

J_SC - Článek v periodiku v databázi SCOPUS

CEP obor

—

OECD FORD obor

21101 - Food and beverages

Projekt

—

Návaznosti

I - Institucionalni podpora na dlouhodoby koncepcni rozvoj vyzkumne organizace

Rok uplatnění

2018

Kód důvěrnosti údajů

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

Název periodika

Potravinárstvo

ISSN

1338-0230

e-ISSN

—

Svazek periodika

12

Číslo periodika v rámci svazku

1

Stát vydavatele periodika

SK - Slovenská republika

Počet stran výsledku

7

Strana od-do

63-69

Kód UT WoS článku

—

EID výsledku v databázi Scopus

2-s2.0-85041496090