Density, viscosity, and surface tension of five vegetable oils at elevated temperatures: Measurement and modeling

被引：211

作者：

Sahasrabudhe, Shreya N. ^{[2
]}

Rodriguez-Martinez, Veronica ^{[2
]}

O'Meara, Meghan. ^{[1
]}

Farkas, Brian E. ^{[2
]}

机构：

[1] North Carolina State Univ, Dept Food Bioproc & Nutr Sci, Raleigh, NC USA

[2] Purdue Univ, Dept Food Sci, Coll Agr, 745 Agr Mall Dr, W Lafayette, IN 47907 USA

来源：

INTERNATIONAL JOURNAL OF FOOD PROPERTIES | 2017年 / 20卷

关键词：

Vegetable oils; High temperature; Density; Viscosity; Surface tension; Modeling; HEAT-TRANSFER; DEEP; ABSORPTION; MECHANISM; CANOLA; AIR;

D O I：

10.1080/10942912.2017.1360905

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Density, surface tension and viscosity of five food oils were experimentally measured using the Archimedean method, Pendant drop method, and Brookfield viscometer respectively. Measurements were performed from 23 +/- 1 degrees C to the oils' smoke point at intervals of every 20 degrees C. Density and surface tension decreased linearly with increasing temperature, whereas the viscosity decreased exponentially. Density was modeled using the modified Rackett equation, surface tension using the Eotvos equation, and viscosity by the modified Andrade equation. The oil type influenced the density and viscosity of oil, but did not affect surface tension.

引用

页码：1965 / 1981

页数：17

共 37 条

[1]

Adamson A.W., 1967, PHYS CHEM SURFACE, V2nd

[2] Determination and modeling of contact angle of Canola oil and olive oil on a PTFE surface at elevated temperatures using air or steam as surrounding media [J].

Aydar, Alev Y. ;

Rodriguez-Martinez, Veronica ;

Farkas, Brian E. .

LWT-FOOD SCIENCE AND TECHNOLOGY, 2016, 65 :304-310

[3] Modelling oil absorption during post-frying cooling - I: Model development [J].

Bouchon, P ;

Pyle, DL .

FOOD AND BIOPRODUCTS PROCESSING, 2005, 83 (C4) :253-260

[4] Modelling oil absorption during post-frying cooling - II: Solution of the mathematical model, model testing and simulations [J].

Bouchon, P ;

Pyle, DL .

FOOD AND BIOPRODUCTS PROCESSING, 2005, 83 (C4) :261-272

[5]

Bouchon P, 2009, ADV FOOD NUTR RES, V57, P209, DOI 10.1016/S1043-4526(09)57005-2

[6] CHEMICAL-REACTIONS INVOLVED IN DEEP-FAT FRYING OF FOODS [J].

CHANG, SS ;

PETERSON, RJ ;

HO, CT .

JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY, 1978, 55 (10) :718-727

[7] Chemistry of deep-fat frying oils [J].

Choe, E. ;

Min, D. B. .

JOURNAL OF FOOD SCIENCE, 2007, 72 (05) :R77-R86

[8] Review: Mechanism of oil uptake during deep-fat frying and the surfactant effect-theory and myth [J].

Dana, Dina ;

Saguy, I. Sam .

ADVANCES IN COLLOID AND INTERFACE SCIENCE, 2006, 128 :267-272

[9] Temperature dependence of density and viscosity of vegetable oils [J].

Esteban, Bernat ;

Riba, Jordi-Roger ;

Baquero, Grau ;

Rius, Antoni ;

Puig, Rita .

BIOMASS & BIOENERGY, 2012, 42 :164-171

[10] Modeling heat and mass transfer in immersion frying .1. Model development [J].

Farkas, BE ;

Singh, RP ;

Rumsey, TR .

JOURNAL OF FOOD ENGINEERING, 1996, 29 (02) :211-226

← 1 2 3 4 →