Long-time phase transitions in various vegetable oils
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.