Some Physical Changes in Extra Virgin Rapeseed Oil after the Process
Şolea, Liviu Cătălin
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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 of 110°C, 120°C, 130°C, the periods of time of oxidation being 5 to 10 hours. An increase of viscosity depending on the increase of oxidation temperature and oxidation time is to be noticed. Increasing of the oxidation temperature and the period of oxidation is the cause of the progressing color difference of the oxidized oils comparied to non-oxidized rapeseed oil.
- 2013 fascicula14 nr2