Electric properties of olive oil under pressure
| Autor: | L. T. Pawlicki, K. Marszałek, S. Ptasznik, R. M. Siegoczyński |
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| Rok vydání: | 2021 |
| Předmět: |
Phase transition
Materials science Thermodynamics Electrical reactance Relative permittivity 04 agricultural and veterinary sciences General Chemistry Compression (physics) 040401 food science Biochemistry Industrial and Manufacturing Engineering 03 medical and health sciences 0404 agricultural biotechnology 0302 clinical medicine Electrical resistivity and conductivity 030221 ophthalmology & optometry Electrical impedance Food Science Biotechnology Phase diagram Olive oil |
| Zdroj: | European Food Research and Technology. 247:1933-1937 |
| ISSN: | 1438-2385 1438-2377 |
| Popis: | The main purpose of the experiment was a thermodynamic research with use of the electric methods chosen. The substance examined was olive oil. The paper presents the resistance, capacitive reactance, relative permittivity and resistivity of olive. Compression was applied with two mean velocities up to 450 MPa. The results were shown as functions of pressure and time and depicted on the impedance phase diagram. The three first order phase transitions have been detected. All the changes in material parameters were observed during phase transitions. The material parameters measured turned out to be the much more sensitive long-time phase transition factors than temperature. The values of material parameters and their dependence on pressure and time were compared with the molecular structure, arrangement of molecules and interactions between them. Knowledge about olive oil parameters change with pressure and its phase transitions is very important for olive oil production and conservation. |
| Databáze: | OpenAIRE |
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