International Scientific Journals
of Scientific Technical Union of Mechanical Engineering "Industry 4.0"

Vegetable oils are mixtures of mainly triglycerides of fatty acids. Their particles are large and have significantly different shapes. This causes problems in matching the molecules to each other and their translation and rotation necessary for the phase transition to occur. All this causes that phase transformations in vegetable oils have a long-time character. This article presents a comparison of the times of occurrence of this type of pressure-induced transformations for olive, sunflower, rapeseed and other oils. Possible causes of differences between them were also analyzed. The analysis of the phenomena occurring during phase transformations is crucial because during them the mechanical and electrical properties of oils change rapidly.

The catalytic activity of material was tested by ESR spectroscopy and investigation of the formation of the super-anion radicals of oxygen on surface zirconia particles in dependence on dopant amount, pressure. UV-visible spectroscopy was used for estimation of optical properties of these materials. It was found the introduction of Y2O3 allows to creation of structure defects in partially stabilized zirconia, and its influence for tetragonal crystals is not monotonic in range 2-4 mol. %. It is connected with boundary of stable tetragonal phase at Y2O3 adding. The pressure is active factor of changing of surface state due to tetragonal – monoclinic transformation and may be used for improvements of catalytic properties of zirconia NPs.