温度对玉米油流变性的影响

IF 0.6 Q4 CHEMISTRY, MULTIDISCIPLINARY

Oriental Journal Of Chemistry Pub Date : 2023-08-30 DOI:10.13005/ojc/390434

Ioana Stanciu

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引用次数: 0

摘要

玉米必须经过复杂的提炼过程才能生产玉米油。这一过程赋予了玉米油许多独特的特性，尽管并非所有特性都是积极的。玉米油是100%的脂肪，不含蛋白质或碳水化合物。一汤匙（15毫升）玉米油含有：卡路里：122；脂肪：14克，维生素E：建议每日摄入量的13%。本文研究了玉米油的动态粘度与温度的关系。用Rhotest VT550系统在剪切速率和升高的温度下对其进行了研究。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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Effect of Temperature on Rheology of Corn (Zea mays) oil

Corn must go through a complex refining process to produce corn oil. This process gives corn oil many unique characteristics, although not all of them are positive. Corn oil is 100% fat, with no protein or carbohydrates. One tablespoon (15 ml) of corn oil contains:calories: 122; fats: 14 g and vitamin E: 13% of the recommended daily intake. This article represents the dependence of dynamic viscosity on temperature for corn oil. It was studied with the Rheotest VT 550 system at shear rates and increasing temperatures.

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来源期刊

Oriental Journal Of Chemistry CHEMISTRY, MULTIDISCIPLINARY-

自引率

20.00%

发文量

172

期刊介绍： Oriental Journal of Chemistry was started in 1985 with the aim to promote chemistry research. The journal consists of articles which are rigorously peer-reviewed. The journal was indexed in Emerging Science citation index in 2016. The Editorial board member consists of eminent international scientist in all fields of Chemistry. Details of each member and their contact information is mentioned in website. The journal has thorough ethics policies and uses plagiarism detection software(ithenticate) to screen each submission. The journal has recently partnered with publons as a part of making our reviews more transparent. The journal has recently incorporated PlumX for article level matrix. The journal is promoting research on all social and academic platforms mentioned in PlumX guidelines. The journal uses google maps to improve on the geographical distribution of Editorial board members as well as authors.