Effect of Oxidation on Spectrophotometric and Rheological Parameters of Corn Oil

Résumé

The aim of this study is the viscosity’s evolution depending on the temperature and the shear rate and the analysis of the transmittance spectra of the oxidized corn oil. Corn oil was oxidized of the temperatures of 100 °C, 110 °C, 120 °C, the periods of time of oxidation being 5 to 10 hours. An increase of the viscosity depending on the increase of oxidation temperature and oxidation time is to be noticed. Increasing of the oxidation temperature and the period of oxidation is the cause of the progressing color difference of the oxidized oils comparing to non-oxidized corn oil.