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.

Downloads

Download data is not yet available.

References

Abramovič, H., Klofutar, C. 1998. The temperature dependence of dynamic viscosity for some vegetable oils. Acta Chimica Slovenica, vol. 45, no. 1, p. 69-77.

Al-Mahasneh, M., Rababah, T. M., Amer, M., Al-Omoush, M., 2014. Modeling physical and rheological behavior of minimally processed wild flowers honey. Journal of Food Processing and Preservation, vol. 38, no. 1, p. 21-30. https://doi.org/10.1111/j.1745-4549.2012.00734.x

Baudez, J. C. 2006. About peak and loop in sludge rheograms. Journal of Environmental Management, vol. 78, no. 3, p. 232-239. https://doi.org/10.1016/j.jenvman.2005.04.020 PMid:16112796

Baydar, N. G., Akkurt, M. 2001. Oil content and oil quality properties of some grape seeds. Turkish Journal of Agriculture and Forestry, vol. 25, p. 163-168.

Bell, A., Gordon, M. H., Jirasubkunakorn, W., Smith, K. W. 2007. Effect of composition on fat rheology and crystallisation. Food Chemistry, vol. 101, no. 2, p. 799-805. https://doi.org/10.1016/j.foodchem.2006.02.033

Diamante, L. M., Lan, T. 2014. Absolute Viscosities of Vegetable Oils at Different Temperatures and Shear Rate Range of 64.5 to 4835s-1. Journal of Food Processing and Preservation, vol. 2014, 1- 6 p.

Fasina, O. O., Colley, Z. 2008. Viscosity and specific heat of vegetable oils as a function of temperature: 35 °C to 180 °C. International Journal of Food Properties, vol. 11, no. 4, p. 738-746. https://doi.org/10.1080/10942910701586273

Frančáková, H., Ivanišová, E., Dráb, Š., Krajčovič, T., Tokár, M., Mareček J., Musilová, J. 2015. Composition of fatty acids in selected vegetable oils. Potravinarstvo, vol. 9, no. 1, p. 538-542. https://doi.org/10.5219/556

Hamm, W., Hamilton, R. J. 2000. Edible Oil Processing. 2nd ed. New York, USA : CRCPress. 342 p. ISBN 978-1-444-33684-9.

Hassanein, M. M., Abedel-Razek, A. G. 2009. Chromatographic quantitation of some bioactive minor components in oils of wheat germ and grape seeds produced as by-products. Journal of Oleo Science, vol. 58, no. 5, p. 227-233. https://doi.org/10.5650/jos.58.227 PMid:19367078

Choi, Y., Lee, J. 2009. Antioxidant and antiproliferative properties of a tocotrienol-rich fraction from grape seeds. Food Chemistry, vol. 114, no 4, p. 1386-1390. https://doi.org/10.1016/j.foodchem.2008.11.018

Košmerl, T., Abramovič, H., Klofutar, C. 2000. The rheological properties of Slovenian wines. Journal of Food Engineering, vol. 46, no. 3, p. 165-171. https://doi.org/10.1016/S0260-8774(00)00079-0

Lachman, J., Rutkowski, K., Trávníček, P., Vítěz, T., Burg, P., Turan, J., Junga, P., Višacki, V. 2015. Determination of rheological behaviour of wine lees. International Agrophysics, vol. 29, no. 3, p. 307-311. https://doi.org/10.1515/intag-2015-0036

Lang, W., Sokhansanj, S., Sosulski, F. W. 1999. Modeling the Temperature Dependence of Kinematic Viscosity for Refined Canola Oil. Journal of the American Oil Chemists´ Society, vol. 69, no. 10, p. 1054-1055. https://doi.org/10.1007/BF02541080

Opfer, W. B. 1978. Margarine products: a review of modern manufacturing processes. Chemistry and Industry, vol. 18, p. 681-687.

Pyle, D. L., Fryer, P. J., Reilly, C. D. 1997. Chemical Engineering for the Food Industry. 1st ed., London , UK : Springer. 462 p. ISBN 978-1-4615-3864-6.

Rao, M. A. 1999. Rheology of Fluid and Semifluid Foods: Principles and Applications. 2nd ed. USA : Springer. 482 p. ISBN 978-0-387-70930-7.

Rodenbush, C. M. Hsieh, F. H., Viswanath D. D. 1999. Density and Viscosity of Vegetable Oils. Journal of the American Oil Chemists´ Society, vol. 76, no. 12, p. 1415-1419. https://doi.org/10.1007/s11746-999-0177-1

Santos, J. C. O., Santos, I. M. G., Souza A. G. 2005. Effect of heating and cooling on rheological parameters of edible vegetable oils. Journal of Food Engineering, vol. 67, no. 4, p. 401-405. https://doi.org/10.1016/j.jfoodeng.2004.05.007

Singh, R. P., Heldman, D. R. 2001. Introduction to Food Engineering. 4th ed. London, UK : Academic Press. 864 p. ISBN 9780080919621.

Steffe, J. F. 1992. Rheological Methods in Food Process Engineering. East Lansing, Mich, USA : Freeman Press. 418 p. ISBN 9780963203618.

Trávníček, P., Krčálová, E., Vítěz T. 2013. Rheopectic Behavior of Rendered Fat. Polish Journal of Environmental Studies, vol. 22, no. 5, p. 1499-1504.

Witczak, M., Juszczak, L., Gałkowska, D. 2011. Non-Newtonian behaviour of heather honey. Journal of Food Engineering, vol. 104, no. 4, p. 532-537. https://doi.org/10.1016/j.jfoodeng.2011.01.013

Downloads

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

License

Authors who publish with this journal agree to the following terms:

  1. Authors retain copyright and grant the journal right of first publication with the work simultaneously licensed under a Creative Commons Attribution License that allows others to share the work with an acknowledgement of the work's authorship and initial publication in this journal.

  2. Authors are able to enter into separate, additional contractual arrangements for the non-exclusive distribution of the journal's published version of the work (e.g., post it to an institutional repository or publish it in a book), with an acknowledgement of its initial publication in this journal.

  3. Authors are permitted and encouraged to post their work online (e.g., in institutional repositories or on their website) prior to and during the submission process, as it can lead to productive exchanges, as well as earlier and greater citation of published work (See The Effect of Open Access).
Crossref
Scopus
Google Scholar
Europe PMC