Spectrophotometric and Rheological Studies on Oxidized Soybean Oils

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