Physico-chemical and rheological characterization of olive-pomace oils

被引：4
作者：
Andrea Sanchez-Gutierrez, Carla [1 ]
Casas, Marta [2 ]
Jesus Lucero, M. [2 ]
Victoria Ruiz-Mendez, M. [1 ]
机构：
[1] CSIC, Inst Grasa, Seville 41012, Spain
[2] Univ Seville, Fac Farm, Dept Farm & Tecnol Farmaceut, Seville, Spain
来源：
EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY | 2015年 / 117卷 / 01期
关键词：
Olive-pomace oil; Rheology; Texture; BEHAVIOR; SEED;
D O I：
10.1002/ejlt.201300490
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
In this paper the characteristics and rheological behavior of crude olive-pomace oil extracted by mechanical and chemical means throughout one harvest period have been studied. Oils were turbid at 25 degrees C and behaved as non-Newtonian fluids. While the mechanically extracted samples fitted to the rheological model of Herschel-Bulkley, the chemical extracted samples fitted better to the model of Ostwald-De Waele or Power Law.
引用
收藏
页码：87 / 91
页数：5
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