Comparison of rheological properties of varietal grape seed oils

Authors

  • Patrik Burg Mendel University in Brno, Faculty of Horticulture, Department of Horticultural Machinery, Valtická 337, 691 44 Lednice
  • Petr Trávní­ček Mendel University in Brno, Faculty of Agronomy, Department of Agricultural, Food and Environmental Engineering, Zemědělská 1, 61300 Brno
  • Vladimí­r Mašán Mendel University in Brno, Faculty of Horticulture, Department of Horticultural Machinery, Valtická 337, 691 44 Lednice
  • Kazimierz Rutkowski University of Agriculture, Faculty of Production and Power Engineering, Institute of Agricultural Engineering and Informatics, ul. Balicka 116 B, pok. 402, 30-149 Krakow
  • Vladimir Višacki University of Novi Sad, Department of Agricultural Engineering, Trg Dositeja Obradoviď‡a 8, 21000 Novi Sad

DOI:

https://doi.org/10.5219/816

Keywords:

grape seeds, grape seed oil, rheology, viscosity

Abstract

The aim of this work was to determine the rheological properties of grape seed oils from different varieties selected at different temperatures. Measurement of the rheological properties of grape seed oils was performed on the instrument Anton Paar MCR 102. The rheological properties of the liquid have been performed at temperatures of 0 °C, 15 °C, 30 °C, 45 °C and 60 °C. The density of measured samples ranged from 0.905 ±0.002 to 0.948 ±0.002 g.mL-1. Subsequently, there were determined viscosity values at a shear rate of 5 s-1. As expected, the viscosity decreased with increasing temperature. Highest viscosity values reached grape seed oil of variety Pinot gris where at 0 °C the viscosity reached 0.206 ±0.037 Pa s. Samples measured at 0 °C showed non-Newtonian behavior, while at higher temperatures liquids behave as Newtonian substances. All grape seed oils samples exhibit non-Newtonian behavior at lower temperatures. In experiments carried out at 0 °C, it was observed that the tested samples tends to behave as shear-thinning system with thixotropic properties. At higher temperatures was, in line with other scientific works, observed that samples behave as Newtonian fluids. Knowledge of the rheological properties of oils are very important for their processing, storage, and may affect their quality.

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Published

2018-02-02

How to Cite

Burg, P. ., Trávní­ček, P. ., Mašán, V. ., Rutkowski, K. ., & Višacki, V. . (2018). Comparison of rheological properties of varietal grape seed oils. Potravinarstvo Slovak Journal of Food Sciences, 12(1), 63–69. https://doi.org/10.5219/816

Issue

Vol. 12 No. 1 (2018): Potravinarstvo Slovak Journal of Food Sciences

Section

Articles

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This license permits non-commercial re-use, distribution, and reproduction in any medium, provided the original work is properly cited, and is not altered, transformed, or built upon in any way.

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