FOOD SCIENCE ›› 2012, Vol. 33 ›› Issue (7): 110-113.doi: 10.7506/spkx1002-6630-201207024

• Basic Research • Previous Articles     Next Articles

Rheological Properties of Cold-Pressed Rapeseed Oils

LIU Chang-sheng,YANG Mei,HUANG Feng-hong*,ZHENG Chang,ZHOU Qi   

  1. (Institute of Oil Crops Research, Chinese Academy of Agricultural Sciences, Wuhan 430062, China)
  • Online:2012-04-15 Published:2012-04-20

Abstract: Cold-pressed rapeseed oils (CROs) were obtained from three rapeseed samples with different erucic acid by cold-pressing. The rheological properties and characteristics of CROs were investigated, and the Bingham model was used to describe the rheological behavior of CROs. The results showed that CROs behaved as a shear-thinning pseudoplastic fluid at shear rates varying from 0.1s-1 to 200 s-1 and showed Newtonian behavior at shear rates greater than 5 s-1. It was also found that temperature was an important factor affecting the rheological properties of CROs. The viscosity, loss modulus (G'') and plastic consistency coefficients (ηp) of CROs decreased with the increase of temperature. The storage modulus (GO`) of CROs was less affected by temperature. Furthermore, the viscosities and GO` of CROs increased with increasing erucic acid content. The values of ηp of CROs were positively correlated with the level of erucic acid.

Key words: rapeseed oils, cold-pressing, rheological properties, Bingham model

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