Experimental measurements of viscosity and thermal conductivity of vegetable oils

被引：38

作者：

Brock, Josiane ^{[1
]}

Nogueira, Maria Rita ^{[1
]}

Zakrzevski, Claudio ^{[1
]}

Corazza, Fernanda de Castilhos ^{[1
]}

Corazza, Marcos Lucio ^{[1
]}

de Oliveira, Jose Vladimir ^{[1
]}

机构：

[1] Univ Reg Integrada URI, Dept Engn Alimentos, BR-99700000 Erechim, RS, Brazil

来源：

CIENCIA E TECNOLOGIA DE ALIMENTOS | 2008年 / 28卷 / 03期

关键词：

vegetable oil; density; viscosity; thermal conductivity;

D O I：

10.1590/S0101-20612008000300010

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

This work reports experimental data of thermal conductivity and dynamic viscosity of the following refined vegetable oils: rice, soybean, corn oil, sunflower, cottonseed, and olive oil. Measurements of thermal properties were carried out in a cell coupled to a thermostatic bath in the temperature range of 20-70 degrees C using a single-needle stainless steel sensor. It was experimentally observed that the thermal conductivity decreased slightly with increasing temperature for all samples investigated. The gravimetric method was employed for density data acquisition, and revealed no significant difference among the values obtained. The Brookfield apparatus was employed in measuring the dynamic viscosity and it was verified that a raise in temperature led to a sharp decrease for this property for all samples investigated.

引用

页码：564 / 570

页数：7

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