Influence of Oxidation on the Rheological Parameters of Vegetable Oils
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
Authors
- Ioana Stanciu (ORCID: https://orcid.org/0000-0001-7609-9623)
Institutions
- University of Bucharest (RO)
Publication Details
- Journal
- Oriental Journal Of Chemistry
- Published
- 2024-10-31
- DOI
- https://doi.org/10.13005/ojc/400531
- Primary Topic
- Biodiesel Production and Applications
- Type
- article
- Field-Weighted Citation Impact
- 0.00