The aim of this study is the viscosity’s evolution depending on the temperature and the shear rate and the analysis at the transmittance spectra of the oxidized rapeseed oil. Rapeseed oil was oxidized at the temperatures ...

This paper presents a rheological and spectrophotometric study of oxidized and nonoxidized soybean oils at 100, 110 and 120°C temperatures. The oxidation periods of time were 5 hours and 10 hours. Changes of the oxidized ...