Thermophysical Properties of Cotton, Canola, Sunflower and Soybean Oils as a Function of Temperature

被引：82

作者：

Garcia Rojas, Edwin E. ^{[1
]}

Coimbra, Jane S. R. ^{[2
]}

Telis-Romero, Javier ^{[3
]}

机构：

[1] Univ Fed Fluminense, Dept Agribusiness Engn, BR-27255250 Volta Redonda, RJ, Brazil

[2] Univ Fed Vicosa, Dept Food Technol, Vicosa, MG, Brazil

[3] IBILCE UNESP, Dept Food Engn & Technol, Sao Jose Do Rio Preto, SP, Brazil

来源：

INTERNATIONAL JOURNAL OF FOOD PROPERTIES | 2013年 / 16卷 / 07期

基金：

巴西圣保罗研究基金会;

关键词：

Thermophysical properties; Vegetable oils; Viscosity; Modeling; PHYSICAL-PROPERTIES; HEAT; VISCOSITY; JUICE;

D O I：

10.1080/10942912.2011.604889

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

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 299.15433.15 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.

引用

页码：1620 / 1629

页数：10

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