Grasas y Aceites, Vol 43, No 5 (1992)

Study of some changes in the rheologic, optic and thermic magnitudes of a refined and thermooxidized olive oil

J. Cabrera Martín
Instituto de la Grasa y sus Derivados (CSIC), Spain


When heating an oil in the presence of oxygen, several reactions were produced, which caused some changes in its physical properties.
The oil used in this study was heated at 180°C for different periods of time until a maximum of 72 hours.
The concentration of unaltered triglycerides was determined by silica column chromatography, and the molar fraction corresponding to each heating period was calculated.
The specific volume, the dynamic viscosity and the refractive index were measured, and the obtained values were adjusted to the corresponding equations that relate these magnitudes with temperature.
The specific enthalpy and the melting point were also measured.
Finally, the changes experienced by the measured parameters, defined in the above equations were discussed in relation to the changes produced in the oil.


Heated fat; Olive oil; Physical properties (variation)

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Copyright (c) 1992 Consejo Superior de Investigaciones Científicas (CSIC)

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