Mechanical properties of sunflower oil under pressure

This article presents the results of research on the influence of high pressure on the mechanical properties of sunflower oil. The pressure value was changed by the stepwise method to obtain thermodynamic equilibrium. Dependencies of changes in the volume and compressibility of sunflower oil on pressure were investigated. A discontinuous (step) change was observed indicating the appearance of the first order phase transformation. The phase transition for sunflower oil was observed in the pressure range from 450 to 500 MPa after about 170 h. Most likely, then, there was a change to the double crystal phase. The time after which this transformation took place was the longest of all times that the authors have observed so far for the study.

• Publication year

  2021

• Venue

  European Food Research and Technology

• Publication date

  2021-11-15

• Fields of study

  Not labeled

• Identifiers
  DOI 10.1007/s00217-021-03880-1
• External record

  Open on Semantic Scholar

• Source metadata

  Semantic Scholar

• No claims are published for this paper.

• No concepts are published for this paper.

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