植物油粘温特性及流变特性研究  

Viscosity-temperature Relationship and Rheological Characteristics of Vegetable Oils

作　　者：孙玉秋[1] 陈波水[1] 孙玉丽 方建华[1] 王九[1] 

机构地区：[1]解放军后勤工程学院军事油料应用工程系,重庆400016 [2]重庆华绿环保科技发展有限公司,重庆400039

出　　处：《内燃机》2009年第2期52-53,58,共3页Internal Combustion Engines

基　　金：重庆市重点自然科学基金(CSTC;2006BA6031);重庆市高校创新团队建设计划;解放军后勤工程学院研究生创新基金

摘　　要：采用旋转粘度计研究了菜籽油、大豆油和花生油粘温特性及流变特性。采用示差扫描量热分析仪探讨了植物油在低温下失去流动性的机理。结果表明:不同温度下,植物油表观粘度与剪切速率的关系曲线不同。随温度降低,植物油表观粘度随剪切速率增大降低速率减慢;植物油由非牛顿流体转变为牛顿流体。植物油在低温下失去流动性的主要原因是形成无定形粘稠玻璃状物质,粘度迅速增大。Viscosity-temperature and rhelolgical properties of vegetable oils under low temperature were studied by using a rotatory viscometer. The solidification mechanisms of vegetable oils were investigated by a polarized microscope and a differential scanming calorimeter. The results indicate that the curves of shear velocity vs apparent viscosity of vegetable oils are different at different temperatures. The decrease of apparent viscosity of vegetable oils is let down with increasing shear velocity, vegetable oils transfer from non-Newtonians to Newtonians with decreasing temperatures. The primary reason for vegetable oils to lose fluidity at low temperatures may be ascribed to the increase of viscosity and the formation of thick amorphous glass-like materials.

关 键 词：植物油 粘温特性 流变特性 DSC 

分 类 号：TK421[动力工程及工程热物理—动力机械及工程]