Viscosity and compressibility of diacylglycerol under high pressure

被引：4

作者：

Malanowski, Aleksander ^{[1
]}

Rostocki, A. J. ^{[1
]}

Kielczynski, P. ^{[2
]}

Szalewski, M. ^{[2
]}

Balcerzak, A. ^{[2
]}

Kosciesza, R. ^{[1
]}

Tarakowski, R. ^{[1
]}

Ptasznik, S. ^{[3
]}

Siegoczynski, R. M. ^{[1
]}

机构：

[1] Warsaw Univ Technol, Fac Phys, Warsaw, Poland

[2] Polish Acad Sci, Inst Fundamental Technol Res, Warsaw, Poland

[3] Inst Agr & Food Biotechnol, Dept Meat & Fat Technol, Warsaw, Poland

来源：

HIGH PRESSURE RESEARCH | 2013年 / 33卷 / 01期

关键词：

DAG viscosity; compressibility; phase transitions; transmitted and scattered light; PHASE-TRANSITIONS; OIL;

D O I：

10.1080/08957959.2013.775649

中图分类号：

O4 [物理学];

学科分类号：

0702 ;

摘要：

The influence of high pressure on viscosity and compressibility of diacylglycerol (DAG) oil has been presented in this paper. The investigated DAG oil was composed of 82% of DAGs and 18% TAGs (triacylglycerols). The dynamic viscosity of DAG was investigated as a function of the pressure up to 400MPa. The viscosity was measured by means of the surface acoustic wave method, where the acoustic waveguides were used as sensing elements. As the pressure was rising, the larger ultrasonic wave attenuation was observed, whereas amplitude decreased with the liquid viscosity augmentation. Measured changes of physical properties were most significant in the pressure range near the phase transition. Deeper understanding of DAG viscosity and compressibility changes versus pressure could shed more light on thermodynamic properties of edible oils.

引用

页码：178 / 183

页数：6

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