Effect of heating and cooling on rheological parameters of edible vegetable oils

Santos, José Carlos Oliveira; Santos, I. M. G.; Souza, A. G.

doi:10.1016/j.jfoodeng.2004.05.007

Cited by 179 publications

(147 citation statements)

References 15 publications

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“…Since viscosity is an indication of the resistance to flow, such a freer interaction is expected to minimize the resistance. These results agree with the published studies [31,28].…”

Section: Rheological Properties Of Vegetable Oilssupporting

confidence: 94%

“…Fresh oils showed relative Newtonian behaviour with correlation coefficients greater than 0.99 at 25°C and slight non-Newtonian behaviour after 4, 8, 12 and 16 h of frying. These results are in agreement with those of Gloria and Aguilera [27]; Santos et al [28] and Quinchia et al [29] who found that the flow behaviour of some edible vegetable behaved as non-Newtonian fluids. Also, the results are in agreement with Huang and Sathivel [30] who reported that the crude salmon oil behaved as non-Newtonian fluids.…”

Section: Rheological Properties Of Vegetable Oilssupporting

confidence: 92%

Section: Activation Energy and The Effect Of Temperature On Viscositysupporting

confidence: 57%

“…The temperature effect on oil viscosity has been attributed to the decrease in intermolecular interactions by great thermal molecular movement [10,28]. A favorably good agreement was found when the results were compared with other studies [18,28,30]. In addition, the effect of temperature on the oil viscosity was evaluated by means of the Arrhenius temperature model, which describes the exponential decrease of the viscosity over temperature.…”

Section: Activation Energy and The Effect Of Temperature On Viscositymentioning

confidence: 76%

See 3 more Smart Citations

Impact of Frying on Fatty Acid Profile and Rheological Behaviour of Some Vegetable Oils

Sharoba¹,

Ramadan²

2017

J Food Process Technol

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“…Since viscosity is an indication of the resistance to flow, such a freer interaction is expected to minimize the resistance. These results agree with the published studies [31,28].…”

Section: Rheological Properties Of Vegetable Oilssupporting

confidence: 94%

Section: Rheological Properties Of Vegetable Oilssupporting

confidence: 92%

Section: Activation Energy and The Effect Of Temperature On Viscositysupporting

confidence: 57%

Section: Activation Energy and The Effect Of Temperature On Viscositymentioning

confidence: 76%

See 2 more Smart Citations

Impact of Frying on Fatty Acid Profile and Rheological Behaviour of Some Vegetable Oils

Sharoba¹,

Ramadan²

2017

J Food Process Technol

View full text Add to dashboard Cite

“…On the contrary, EVOO showed the lowest increase in viscosity. Several authors have studied physical changes during frying of several oils with different results (Bansal, Zhou, Barlow, Neo, & Lo, 2010;Besbes et al, 2005;Lalas, Gortzi, & Tsaknis, 2006;Sanchez-Gimeno et al, 2008b;Santos, Santos, & Souza, 2005;Valdes & Garcia, 2006). The increase of oil viscosity is attributed to polymerization and formation of high molecular weight compounds.…”

Section: Viscositymentioning

confidence: 99%

Physicochemical characterization of changes in different vegetable oils (olive and sunflower) under several frying conditions Caracterización fisicoquímica de los cambios en diferentes aceites vegetales (oliva y girasol) bajo varias condiciones de fritura

Martínez-Pineda

Ferrer‐Mairal

Vercet

et al. 2011

CyTA - Journal of Food

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Manoeuvring the physicochemical and nutritional properties of vegetable oils through blending

Sharma

Kumar

Lorenzo

et al. 2022

J Americ Oil Chem Soc

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Modification of vegetable oils is carried out to make them suitable according to their specific end use as most of the vegetable oils in original forms do not meet the recommended dietary allowance of saturated (SFA), monounsaturated (MUFA) and polyunsaturated (PUFA) fatty acids. Vegetable oils are modified using a variety of techniques including hydrogenation, interesterification, fractionation, and blending. However, blending is the most widely accepted method for improving the physicochemical properties, nutritive value and oxidative stability of vegetable oils because it is simple, cost-effective, non-destructive, and does not involve chemical treatments. Blending vegetable oils with contrasting fatty acid compositions or blending omega 3 fatty acids and antioxidants rich minor oils with major oils are two common strategies to formulate blends. Blended oil with balanced fatty acids could play substantial role in improving the consumers' health. However, while designing vegetable oil blends, it is important to keep in mind the intended application of the formulated blend, consumer's demands and also food laws. This review paper covers the literature related to blending of vegetable oils with a focus on effect of vegetable oils blending on their physicochemical and nutritional properties, health benefits and utility in food industries.K E Y W O R D S blending, health benefits, physicochemical and nutritional properties, vegetable oil

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Effect of heating and cooling on rheological parameters of edible vegetable oils

Cited by 179 publications

References 15 publications

Impact of Frying on Fatty Acid Profile and Rheological Behaviour of Some Vegetable Oils

Impact of Frying on Fatty Acid Profile and Rheological Behaviour of Some Vegetable Oils

Physicochemical characterization of changes in different vegetable oils (olive and sunflower) under several frying conditions Caracterización fisicoquímica de los cambios en diferentes aceites vegetales (oliva y girasol) bajo varias condiciones de fritura

Manoeuvring the physicochemical and nutritional properties of vegetable oils through blending

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