Korean Journal of Food Science and Technology (한국식품과학회지)
- Volume 17 Issue 3
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- Pages.141-145
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- 1985
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- 0367-6293(pISSN)
Studies on Thermal Oxidation of Soybean Oil : Changes in Some Rheological Properties of a Soybean Oil during Thermal Oxidation
가열산화중의 콩기름의 유동학적 연구
- Shin, Ae-Ja (Department of Food Technology, Korea University) ;
- Kim, Dong-Hoon (Department of Food Technology, Korea University)
- Published : 1985.06.01
Abstract
In the present study, an attempt was made to investigate the characteristics of rheological properties of a themally oxidized soybean oil. Various flow curves of the oxidized oils were obtained using a broad range of shear rate (452-904 rpm). The flow curves showed the characteristics of thixotropic flow, and as temperature decreased (range : 13-
가열산화된 식용 콩기름시료(가열온도 :
Keywords