Abstract

Ioana Stanciu^*

DOI : http://dx.doi.org/10.13005/ojc/400531

This article presents the study of the influence of the oxidation of vegetable oils on the rheological parameters. The viscosity of oxidized vegetable oils in relation to non-oxidized ones increases for soybean oil and then corn oil. For oxidized and non-oxidized olive and rapeseed oils, there are no increases as in the previous case

Behavior; Oils; Non-Oxidized; Vegetable; Shear Rate

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