Influence of Phosphatide Content in the Unrefined Sunflower Oil on Its Thermal and Rheological Properties

The results of a study of the effect of the content of phosphatides in sunflower oil on its heat capacity and viscosity are presented. These studies are needed for more accurate calculations of thermal and hydrodynamic conditions in the technology of production and processing of sunflower oil. New results can become the basis for further understanding of the nature of the structure of sunflower oil under various conditions in real processes. This complements the fundamental knowledge and theory of heat and mass transfer. The adaptation of general experimental and data processing techniques to the conditions of the task is presented. Recommendations for reducing the time of experiments are proposed. New data on heat capacity and viscosity values have been obtained for unrefined sunflower oil with different fatty acid composition, for a wide range of operating parameters from 20 to 140 °C, with a phosphatide content from 0.005 to 0.9683 g/100 g. An unambiguous correlation has been established between the thermal and rheological properties of unrefined sunflower oil. The results show that these properties can have a significant impact on equipment efficiency and oil quality. The developed and repeatedly tested research methodology can be successfully applied to other oils and other conditions.