Spectrophotometric and Rheological Studies on Oxidized Soybean Oils

dc.contributor.author	Şolea, Liviu Cătălin
dc.contributor.author	Creţu, Romică
dc.date.accessioned	2017-10-12T17:51:40Z
dc.date.available	2017-10-12T17:51:40Z
dc.date.issued	2013-10-01
dc.identifier.uri	http://10.11.10.50/xmlui/handle/123456789/4454
dc.description.abstract	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 oil transmittance spectra comparing to non-oxidized oil transmittance spectra were observed, and we emphasized the color differences which appeared following the oxidation phenomena. Meanwhile, an increase of the viscosity while increasing the oxidation parameters was noted. Spectrophotometric and rheological analysis can provide information on the degree of oxidation of vegetable oils. KEYWORDS: transmittance, viscosity	ro_RO
dc.language.iso	en	ro_RO
dc.publisher	Universitatea "Dunărea de Jos" din Galaţi	ro_RO
dc.subject	ulei de soia oxidat	ro_RO
dc.subject	studiu reologic	ro_RO
dc.subject	studiu spectrofotometric	ro_RO
dc.subject	oxidare	ro_RO
dc.subject	uleiuri vegetale	ro_RO
dc.title	Spectrophotometric and Rheological Studies on Oxidized Soybean Oils	ro_RO
dc.type	Article	ro_RO