抄録
The stickiness between a stainless steel plate and several kinds of hydrogenated oils and their mixtures for margarine was measured by the use of an improved high sensitive stickiness meter.
On the range between 10g/cm2 and 50g/cm2 of compressive stress, the rate of separation of the plate does not affect the stickiness of hydrogenated cotton seed oil, but the stickiness of mixing oil for margarine increases up to 60% at the rate of 5mm/min. It is noticeable that the values of the hesion force of oils and fats are somewhat scattered in the range of separation rate between 0.5 and 50mm/min.
The hesion force of hydrogenated oil increases in general with temperature, but margarine oil of soft type decreases remarkably its hesion force with temperature over 15°C. Between the peeling time tb and the hesion force fb, Eley's relation tb ∝ fb-n, is established the n of oils and fats being in the range from 1 to 3.
The solid fat content of oils and fats is an important characteristic in connection with the variability of the hesion force.
Under the standardized conditions of the two peeling rates, 1mm/min and 5mm/min, the maximum peak of hesion force was found at solid fat content of about 22%. It will be concluded, therefore, that the adhesive force to steel reaches an equilibrium with the cohesive force of oils due to their structural characteristics.
