Mechanical properties of sunflower oil under pressure

Autor:	A. J. Rostocki, L. T. Pawlicki, D. B. Tefelski, S. Ptasznik, R. M. Siegoczyński
Rok vydání:	2021
Předmět:	Phase transition food.ingredient Materials science Thermodynamic equilibrium Sunflower oil Thermodynamics General Chemistry Biochemistry Industrial and Manufacturing Engineering food Volume (thermodynamics) High pressure Phase (matter) Compressibility Double crystal Food Science Biotechnology
Zdroj:	European Food Research and Technology. 248:283-287
ISSN:	1438-2385 1438-2377
DOI:	10.1007/s00217-021-03880-1
Popis:	This article presents the results of research on the influence of high pressure on the mechanical properties of sunflower oil. The pressure value was changed by the stepwise method to obtain thermodynamic equilibrium. Dependencies of changes in the volume and compressibility of sunflower oil on pressure were investigated. A discontinuous (step) change was observed indicating the appearance of the first order phase transformation. The phase transition for sunflower oil was observed in the pressure range from 450 to 500 MPa after about 170 h. Most likely, then, there was a change to the double crystal phase. The time after which this transformation took place was the longest of all times that the authors have observed so far for the study.
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_________::896f98a64128124b361bda0451373927 https://doi.org/10.1007/s00217-021-03880-1 Zobrazit plný text záznamu Full text from SpringerLink