Dynamic viscosity of olive oil as a function of composition and temperature: A first approach
| Autor: | Philippe Moulin, Jacques Artaud, Jean-Philippe Bonnet, Laurie Devesvre |
|---|---|
| Přispěvatelé: | Laboratoire de Mécanique, Modélisation et Procédés Propres (M2P2), Centre National de la Recherche Scientifique (CNRS)-École Centrale de Marseille (ECM)-Aix Marseille Université (AMU), Institut des Sciences Moléculaires de Marseille (ISM2-AD2M - CNRS UMR 6263), Université Paul Cézanne - Aix-Marseille 3-Institut de Chimie du CNRS (INC)-Centre National de la Recherche Scientifique (CNRS), Aix Marseille Université (AMU)-École Centrale de Marseille (ECM)-Centre National de la Recherche Scientifique (CNRS) |
| Jazyk: | angličtina |
| Rok vydání: | 2011 |
| Předmět: |
Virgin olive oils
030309 nutrition & dietetics Cultivars Activation energy Industrial and Manufacturing Engineering 03 medical and health sciences Viscosity symbols.namesake chemistry.chemical_compound Dynamic viscosity 0404 agricultural biotechnology Settling Newtonian fluid [SPI.GPROC]Engineering Sciences [physics]/Chemical and Process Engineering Food science Triolein chemistry.chemical_classification Arrhenius equation 0303 health sciences Chromatography Fatty acid 04 agricultural and veterinary sciences General Chemistry 040401 food science chemistry symbols Composition (visual arts) TAGs Food Science Biotechnology |
| Zdroj: | European Journal of Lipid Science and Technology European Journal of Lipid Science and Technology, Wiley-VCH Verlag, 2011, 113 (8), pp.1019-1025. ⟨10.1002/ejlt.201000363⟩ European Journal of Lipid Science and Technology, 2011, 113 (8), pp.1019-1025. ⟨10.1002/ejlt.201000363⟩ |
| ISSN: | 1438-7697 1438-9312 |
| DOI: | 10.1002/ejlt.201000363⟩ |
| Popis: | International audience; Knowledge of the viscosity of virgin olive oils (VOOs) is of great importance for the design of pilot plants, to determine the time required for the settling of particles at the end of the production chain and from a sensory view point. The dynamic viscosities of French VOOs from four different cultivars (‘Aglandau’, ‘Bouteillan’, ‘Salonenque’ and ‘Tanche’) were studied as a function of their fatty acid and TAG compositions and of the temperature [10–50°C]. These four VOOs had different TAG and fatty acid compositions representative of the range of compositional variations in the main French oils. Their viscosities were similar, although small but measurable differences that depended on their compositions were apparent. All the VOO samples exhibited the same dynamic viscosity pattern over temperature. For a given temperature, the viscosity difference was the greatest between Aglandau and Salonenque oils, Aglandau being the oil with the highest viscosity. The correlation between temperature and viscosity was highlighted by an Arrhenius model for this Newtonian fluid. The Arrhenius activation energy was correlated (R2 = 0.993) with the percentage of triolein, the main TAG in olive oil. |
| Databáze: | OpenAIRE |
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