Effects of purification process on rheological properties of catfish oil

被引：19
|
作者：
Sathivel, S
Prinyawiwatkul, W
Negulescu, II
King, JM
Basnayake, BFA
机构：
[1] Univ Alaska Fairbanks, Fishery Ind Technol Ctr, Fairbanks, AK 99615 USA
[2] Louisiana State Univ, Ctr Agr, Dept Food Sci, Baton Rouge, LA 70803 USA
[3] Louisiana State Univ, Ctr Agr, Sch Human Ecol, Baton Rouge, LA 70803 USA
[4] Louisiana State Univ, Ctr Agr, Dept Chem, Baton Rouge, LA 70803 USA
[5] Univ Peradeniya, Fac Agr, Dept Agr Engn, Peradeniya, Sri Lanka
来源：
JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY | 2003年 / 80卷 / 08期
关键词：
Casson model; catfish oil; oil refining; rheological properties;
D O I：
10.1007/s11746-003-0780-3
中图分类号：
O69 [应用化学];
学科分类号：
081704 ;
摘要：
Effects of oil refining steps (degumming, neutralizing, bleaching, and deodorizing) on rheological properties of catfish oil were investigated. Four rheological models (Newtonian, Bingham, Herschel-Bulkley, and Casson) were used to fit the experimental data. Refined catfish oil behaves like a Newtonian fluid. Based on the Casson model, the yield stress values of oils gradually decreased after each refining step. The highest shear rate index (0.904) was observed in the deodorized oil. The Casson model was used to predict rheological properties because it works well at both lower and higher shear rates.
引用
收藏
页码：829 / 832
页数：4
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