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当前位置: 首页 > 文章 > 冷榨菜籽油的流变特性 食品科学 2012,33 (7) 110-113
Position: Home > Articles > Rheological Properties of Cold-Pressed Rapeseed Oils FOOD SCIENCE 2012,33 (7) 110-113

冷榨菜籽油的流变特性

作  者：
刘昌盛;杨湄;黄凤洪;郑畅;周琦
单  位：
中国农业科学院油料作物研究所
关键词：
菜籽油;冷榨;流变特性;Bingham模型
摘  要：
以3种不同芥酸含量的油菜籽为原料,通过低温压榨获得冷榨菜籽油(cold-pressed rapeseed oils,CROs),分析其静态和动态流变特性以及特征指标,同时采用Bingham模型对其流体行为进行拟合。结果表明:在剪切速率为0.1～200s-1条件下,CROs呈剪切变稀的假塑性流体;当剪切速率大于5s-1时,CROs表现为牛顿流体行为;温度是影响CROs流变性质的重要因素,CROs的黏度、损耗模量(G″)和塑性稠度系数(ηp)随着温度升高而降低,但是温度变化对CROs的贮能模量(G′)影响较小;另外CROs的黏度和G″随芥酸含量增加而提高,而且ηp值与芥酸含量成正相关。
译  名：
Rheological Properties of Cold-Pressed Rapeseed Oils
作  者：
LIU Chang-sheng,YANG Mei,HUANG Feng-hong,ZHENG Chang,ZHOU Qi(Institute of Oil Crops Research,Chinese Academy of Agricultural Sciences,Wuhan 430062,China)
关键词：
rapeseed oils;cold-pressing;rheological properties;Bingham model
摘  要：
Cold-pressed rapeseed oils(CROs) were obtained from three rapeseed samples with different erucic acid by coldpressing.The rheological properties and characteristics of CROs were investigated,and the Bingham model was used to describe the rheological behavior of CROs.The results showed that CROs behaved as a shear-thinning pseudoplastic fluid at shear rates varying from 0.1s-1to 200 s-1and showed Newtonian behavior at shear rates greater than 5 s-1.It was also found that temperature was an important factor affecting the rheological properties of CROs.The viscosity,loss modulus(G'') and plastic consistency coefficients(ηp) of CROs decreased with the increase of temperature.The storage modulus(G′) of CROs was less affected by temperature.Furthermore,the viscosities and G′of CROs increased with increasing erucic acid content.The values of ηpof CROs were positively correlated with the level of erucic acid.

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