Effect of Temperature on Rheology of Corn (Zea mays) oil-Reference-Cited by-同舟云学术

Effect of Temperature on Rheology of Corn (Zea mays) oil

Published:2023-08-30 Issue:4 Volume:39 Page:1068-1070
ISSN:2231-5039
Container-title:Oriental Journal Of Chemistry
language:en
Short-container-title:Orient. J. Chem

Author:

Stanciu Ioana¹^ORCID

Affiliation:

1. University of Bucharest, Faculty of Chemistry, Department of Physical Chemistry, 4-12 Elisabeta Blvd, Bucharest, Romania.

Abstract

Corn must go through a complex refining process to produce corn oil. This process gives corn oil many unique characteristics, although not all of them are positive. Corn oil is 100% fat, with no protein or carbohydrates. One tablespoon (15 ml) of corn oil contains:calories: 122; fats: 14 g and vitamin E: 13% of the recommended daily intake. This article represents the dependence of dynamic viscosity on temperature for corn oil. It was studied with the Rheotest VT 550 system at shear rates and increasing temperatures.

Publisher

Oriental Scientific Publishing Company

Subject

Drug Discovery,Environmental Chemistry,Biochemistry,General Chemistry

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