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| Shear viscosity testing of peanut oil by ultrasound |
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| DOI：10.12166/j.zgyz.1003-7969/2020.01.026 |
| KeyWord:edible oil fried peanut oil SH wave viscosity deterioration of oil |
| FundProject:国家自然科学基金资助(11474191, 11474192) |
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| Abstract: |
| The repeatedly fried peanut oil was taken as the research object to evaluate the quality of edible oil heated for many times at high temperature. Based on the relationships between complex reflection coefficient of SH wave at solid/viscoelastic liquid interface and viscoelastic modulus and viscosity coefficient of liquid, and the reference of solid/air interface, the shear viscosity of peanut oil with different degree of deterioration at room temperature were measured by using solid/air and solid/liquid interface echo contrast method, and compared with those measured by the rheometer. The results showed that both the ultrasonic SH wave and the rheometer could well reveal the relation between viscosity and heating times. The study proved that on-line evaluation of oil deterioration by ultrasound method was feasible. |
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