Title
Thermophysical properties of cotton, canola, sunflower and soybean oils as a function of temperature
Date Issued
03 October 2013
Access level
open access
Resource Type
journal article
Author(s)
Universidade Federal Fluminense (UFF)
Publisher(s)
Taylor & Francis
Abstract
Vegetable oils are used in the industry of processed food, including deep-fat frying. This work determined data on the thermophysical properties of cotton, canola, sunflower, corn, and soybean oils. Thermal conductivity, heat capacity, density, and viscosity were measured within the temperature range of 299.15-433.15 K. The data showed that the temperature influenced the thermophysical properties of the oils studied. The developed correlations could be used to predict these properties within the range of temperatures studied. © 2013 Copyright Taylor and Francis Group, LLC.
Start page
1620
End page
1629
Volume
16
Issue
7
Language
English
OCDE Knowledge area
Alimentos y bebidas
IngenierÃa quÃmica
Subjects
Scopus EID
2-s2.0-84878682442
Source
International Journal of Food Properties
ISSN of the container
10942912, 15322386
Sponsor(s)
The authors are grateful to FAPERJ, FAPESP, FAPEMIG, and CNPq for the financial support.
Sources of information:
Directorio de Producción CientÃfica
Scopus