Materials Science. Non-Equilibrium Phase Transformations.
Vol. 8 (2022), Issue 1, pg(s) 13-15

Pressure-induced long-time phase transitions in selected choosen vegetable oils

  • 1 Warsaw University of Technology Faculty of Physics

Abstract

Research on vegetable oils was already carried out in the industrial era. Oils are used not only in the food industry, but also in the cosmetics and pharmaceutical industries. Due to the beneficial effect on the human body, they have been studied more and more thoroughly. The development of high pressure food preservation has further accelerated this process. Due to the use of pressure in the production and preservation of food, it turned out to be important to study the phase transitions induced by pressure in these oils. Due to their long-term nature, these transformations may damage the machines used in the industry. So far well-researched vegetable oils in this regard are castor oil, rapeseed oil, soybean oil, sunflower oil and olive oil. Research on other oils will be conducted in the future.

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