Characterization of nano-silica vegetable grease with diffusing wave spectroscopy DWS and Raman spectroscopy

Abstract

Abstract The diffusing wave spectroscopy (DWS) method made it possible to identify changes in the dynamics of the free movement of particles in the grease under the influence of temperature, which changed the viscoelastic properties of the grease. Changes in the parameters determined by DWS method influenced changes in the chemical structure, which was confirmed by Raman spectroscopy, determining the integral intensity of the unsaturated to saturated bond bands found in the grease. The article presents the results of the influence of temperature on changes in the viscoelastic states of vegetable grease evaluated on the basis of properties determined by DWS (diffusing wave spectroscopy). The following parameters were used to evaluate the viscoelastic states: the intensity correlation function (ICF), the correlation function of mean square displacement (MSD), the elastic modulus G′ and the viscosity modulus G″. A significant effect of temperature on changes in the microstructure of vegetable grease was observed, which was reflected in the viscoelastic parameters. The dynamics of the free movement of molecules in the grease was changed, which affected the elasticity of the system and the displacement of the G′ and G″ modules towards higher frequencies.