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Viscosities of fatty acids and methylated fatty acids saturated with supercritical carbon dioxide
Author(s) -
Kashulines P.,
Rizvil S. S. H.,
Harriott P.,
Zollweg J. A.
Publication year - 1991
Publication title -
journal of the american oil chemists' society
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.512
H-Index - 117
eISSN - 1558-9331
pISSN - 0003-021X
DOI - 10.1007/bf02657535
Subject(s) - chemistry , supercritical fluid , viscometer , carbon dioxide , bar (unit) , anhydrous , supercritical carbon dioxide , viscosity , fatty acid , chromatography , polyunsaturated fatty acid , oleic acid , linoleic acid , organic chemistry , biochemistry , materials science , physics , meteorology , composite material
The viscosities of several types of lipids saturated with supercritical carbon dioxide (SC‐CO 2 ) were measured with a high‐pressure capillary viscometer. Oleic acid and linoleic acid were evaluated from 85 to 350 bar at 40 and 60°C. The more SC‐CO 2 ‐soluble methylated derivatives of these fatty acids were evaluated from 90 to 170 bar at 40 and 60°C. The complex mixture of anhydrous milk fat (AMF) was evaluated from 100–310 bar at 40°C. The viscosities of the methylated fatty acids saturated with SC‐CO 2 decreased between 5 and 10 times when the pressure increased from 1 to 80 bar, followed by a further decrease by a factor of 2 to 3 when the pressure was increased from 80 to 180 bar. The viscosities of the fatty acids and AMF saturated with SC‐CO 2 had viscosity reduction similar to the methylated fatty acids between 1 and 80 bar, but they decreased much less between 80 and 350 bar. At constant pressure, the viscosity of the fatty acids and AMF decreased with increasing temperature, whereas the viscosity of the methylated fatty acids increased with increasing temperature. The lipid/SC‐CO 2 mixtures were Newtonian, and their viscosities were best interpreted by using the mass concentration of dissolved SC‐CO 2 in the lipids and the pure component viscosities.