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Effects of purification process on rheological properties of catfish oil
Author(s) -
Sathivel Subramaniam,
Prinyawiwatkul Witoon,
Negulescu Ioan I.,
King Joan M.,
Basnayake B. F. A.
Publication year - 2003
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/s11746-003-0780-3
Subject(s) - rheology , catfish , shear rate , refining (metallurgy) , shear thinning , bingham plastic , non newtonian fluid , materials science , pulp and paper industry , mathematics , chromatography , chemistry , petroleum engineering , food science , thermodynamics , composite material , geology , engineering , fishery , fish <actinopterygii> , metallurgy , biology , physics
Effects of oil refining steps (degumming, neutralizing, bleaching, and deodorizing) on rheological properties of catfish oil were investigated. Four rheological models (Newtonian, Bingham, Herschel‐Bulkley, and Casson) were used to fit the experimental data. Refined catfish oil behaves like a Newtonian fluid. Based on the Casson model, the yield stress values of oils gradually decreased after each refining step. The highest shear rate index (0.904) was observed in the deodorized oil. The Casson model was used to predict rheological properties because it works well at both lower and higher shear rates.