Some Physical Changes in Extra Virgin Rapeseed Oil after the Process

dc.contributor.author	Şolea, Liviu Cătălin
dc.contributor.author	Ştefănescu, Ioan
dc.contributor.author	Zgherea, Gheorghe
dc.contributor.author	Creţu, Romică
dc.date.accessioned	2017-10-12T18:00:03Z
dc.date.available	2017-10-12T18:00:03Z
dc.date.issued	2013-10-01
dc.identifier.uri	http://10.11.10.50/xmlui/handle/123456789/4455
dc.description.abstract	The aim of this study is the viscosity’s evolution depending on the temperature and the shear rate and the analysis at the transmittance spectra of the oxidized rapeseed oil. Rapeseed oil was oxidized at the temperatures of 110°C, 120°C, 130°C, the periods of time of oxidation being 5 to 10 hours. An increase of viscosity depending on the increase of oxidation temperature and oxidation time is to be noticed. Increasing of the oxidation temperature and the period of oxidation is the cause of the progressing color difference of the oxidized oils comparied to non-oxidized rapeseed oil.	ro_RO
dc.language.iso	en	ro_RO
dc.publisher	Universitatea "Dunărea de Jos" din Galaţi	ro_RO
dc.subject	ulei din eminţe de rapiţă	ro_RO
dc.subject	oxidare	ro_RO
dc.subject	vîscozitate	ro_RO
dc.subject	factor de transmitere	ro_RO
dc.title	Some Physical Changes in Extra Virgin Rapeseed Oil after the Process	ro_RO
dc.type	Article	ro_RO