Study on the Rheology of Corn Oil Subjected to Forced Oxidation

Abstract

This paper reflects a study on the rheology of corn oil in unoxidized state, subjected to forced oxidation treatment. Using the Rheotest2 system, the variation of dynamic viscosity with temperature and shear rate, using oxidized and nonoxidized corn oil, was determined. The oils were heated to 110 °C and 120 °C and the temperature was maintained for 5 to 10 hours. The experiments showed the decrease of dynamic viscosity with temperature and shear rate. The oxidation process causes a sharp increase in the dynamic viscosity of the oxidized corn oil for 10 hours at 120 °C. The measurement of the dynamic viscosity of the oils subjected to the oxidation process is an indicator of the degree of oxidative degradation of vegetable oils.