On the Influence of High Pressure on Edible Oils
The contribution deals with the influence of high pressure on viscosity and phase transition of edible oils. For both cases the effect of pressure is reverse to that of temperature. A kinetic relation which demands a pressure dependent activation energy and prognoses an exponential increase of viscosity in absolute agreement with experiments has been deduced from this peculiarity. A new optical technique based on visual determination of abrupt viscosity increase in a pressurized chamber as well as on change of refractive index has been adopted for ascertaining facts of phase transitions.
KeywordsSugar Crystallization Triglyceride
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