Viscosity and specific heat of vegetable oils as a function of temperature: 35°C to 180°C

International Journal of Food Properties

Volumn 11, Issue 4, 2008, Pages 738-746

  Fasina, O O ^a,b   Colley, Z ^a  

^a AUBURN UNIVERSITY   (United States)

^b AUBURN UNIVERSITY   (United States)

Author keywords

Models; Specific heat; Vegetable oil; Viscosity

Indexed keywords

CALORIMETRY; DATA STORAGE EQUIPMENT; DIFFERENTIAL SCANNING CALORIMETRY; HYDRODYNAMICS; LASER INTERFEROMETRY; LUBRICATING OILS; PROBABILITY DENSITY FUNCTION; VEGETABLE OILS; VISCOSITY;

ARRHENIUS; BEST FITS; DIFFERENTIAL SCANNING CALORIMETERS; EFFECT OF TEMPERATURES; OIL SAMPLES; POWER LAWS; PROCESSING SYSTEMS; SPECIFIC HEAT CAPACITIES; WLF MODELS;

SPECIFIC HEAT;

EID: 57049117937     PISSN: 10942912     EISSN: 15322386     Source Type: Journal    
DOI: 10.1080/10942910701586273     Document Type: Article

References (35)

1. Hamm, W.; Hamilton, R.J. Edible Oil Processing; CRC Press: New York, NY, 2000; 281 pp.
2. Moreira, R.G.; Castell-Perez, M.E.; Barrufet, M.A. Deep-Fat Frying Fundamentals and Applications; Aspen. Publication: Gaithersburg, MD, 1999; 350 pp.
3. Giese, J. Fats, Oils and Fat Replacers. Food Tech. 1996, 50, 78-84.
4. Salunkhe, D.K.; Chavan, J.K.; Adsule, R.N.; Kadam, S.S. World Oilseeds: Chemistry, Technology and Utilization; Van Nostrand Reinhold: New York, NY, 1992; 554 pp.
5. Bockisch, M. Fats and Oils Handbook; AOCS Press: Champaign, IL, 1998; 5 pp.
6. Rodenbush, C.M.; Hsieh, F.H.; Viswanath, D.D. Density and Viscosity of Vegetable Oils. J. Am. Oil. Chem. Soc. 1999, 76, 1415-1419.
7. Maskan, M.; Bagci, H.I. The Recovery of Used Sunflower Seed Oil Utilized in Repeated Deepfat Frying Process. Eur. Food Res. Tech. 2003, 218, 26-31.
8. Singh, R.P.; Heldman, D.R. Introduction to Food Engineering, Academic Press: London, 2001; 659 pp.
9. Rao, M.A. Rheology of Fluid and Semifluid Foods: Principles and Applications, Aspen Publication: Gaithersburg, MD, 1999; 433 pp.
10. Krishna, A.G.G. Influence of Viscosity on Wax Settling and Refining Loss in Rice Bran Oil. J. Am. Oil. Chem. Soc.1993, 70, 895-898.
11. Kokini, J.L. Rheological Properties of Foods, in Handbook of Food Engineering; Heldman, D.R., Lund, D.B., Eds.; Marcel Dekker: New York, NY, 1993; 1-38.
12. Lang, W.; Sokhansanj, S.; Sosulski, F.W. Modeling the Temperature Dependence of Kinematic Viscosity for Refined Canola Oil. J. Am. Oil. Chem. Soc. 1999, 69, 1054-1055.
13. Timms, R.E. Physical Properties of Oils and Mixtures of Oils. J. Am. Oil. Chem. Soc. 1985, 62, 241-248.
14. Noureddini, H.; Teoh, B.C.; Clements, D.L. Viscosities of Vegetable Oils and Fatty Acids. J. Am. Oil. Chem. Soc. 1999, 69, 1189-1191.
15. Coupland, J.N.; McClements, D.J. Physical Properties of Liquid Edible Oils. J. Am. Oil. Chem. Soc. 1977, 74, 1559-1564.
16. Toro-Vazquez, J.F.; Infante-Guerrero, R. Regression Models that Describe Oil Absolute Viscosity. J. Am. Oil. Chem. Soc. 1993, 70, 1115-1119.
17. Miller, K.S.; Singh, R.P.; Farkas, B.E. Viscosity and Heat Transfer Coefficients for Canola, Corn, Palm, and Soybean Oil. J. Food Process. Preserv. 1994, 18, 461-472.
18. Paul, S.; Mittal, G.S. Dynamics of Fat/oil Degradation during Frying Based on Physical Properties. J. Food Process Engng. 1996, 19, 201-221.
19. Bhatnagar, S.; Gennadios, A.; Hanna, M.A.; Weller, C.L. Specific Heats of Selected Lipids. Paper 94-6035, American Society of Agricultural Engineers (ASAE), St. Joseph, MI, 1994; 13 pp.
20. Santos, J.C.O.; Santos, I.M.G.; Souza, A.G. Effect of Heating and Cooling on Rheological Parameters of Edible Vegetable Oils. J. Food Eng. 2004, 67, 401-405.
21. Telis, V.R.N. Telis-Romero, J.; Mazzotti, H.B.; Gabas, A.L. Viscosity of Aqueous Carbohy-drate Solutions at Different Temperatures and Concentrations. Int. J. Food Properties. 2007, 70, 185-195.
22. Sopade P.A.; Halley, P.J.; D'Arcy, B.; Bhandari, B.; Caffin, N. Friction factors and rheological behavior of Australian honey in a straight pipe. Int. J. Food Properties 2004, 7, 393-405.
23. Urbicain, M.J.; Lozano, J.E. Thermal and Rheological Properties of Foodstuffs. In Handbook of Food Engineering Practice; Valentas, K.J., Rotstein, E., Singh, R.P. Eds.; CRC Press: New York, NY, 1997; 425-486.
24. Peleg, M. On the Use of the WLF Model in Polymers and Foods. Crit. Rev. Food Sci. Nutr. 1992, 32, 59-66.
25. Sopade, P.A. Halley, P. Bhandari, B. D'Arey, B.; Doebler, C.; Caffin, N. Application of the Williams-Landel-Ferry Model to the Viscosity-Temperature Relationship of Australian Honeys. J. Food Eng. 2002, 56, 67-75.
26. Ollett, A.L.; Parker, R. The Viscosity of Supercooled Fructose and its Glass Transition Temperature. J. Texture Studies 1990, 21, 355-362.
27. Soesanto, T.; Williams, M.C. Volumetric Interpretation of Viscosity for Concentrated and Dilute Sugar Solution. J. Phys. Chem. 1981, 85, 3338-3341.
28. Williams, M.L.; Landel, R.F.; Ferry, J.D. The Temperature Dependence of Relaxation Mechanisms in Amorphous Polymers and other Glass-Forming Liquids. J. Am. Chem. Soc. 1995, 77, 3701-3706.
29. SAS Institute Inc., SAS user's guide: Statistics, Statistical Analysis System Institute Inc.: Cary, NC, 2005.
30. Fasina, O.O.; Sokhansanj, S. Equilibrium Moisture Relations and Heat of Sorption of Alfalfa Pellets. J. Agric. Engng. Res. 1993, 56, 51-63.
31. Draper, N.R.; Smith, H. Applied Regression Analysis; John Wiley and Sons: New York, NY, 1981; 427 pp.
32. Noggle, J.H. Physical Chemistry; Scott, Foresman Co.: Glenview, IL, 1989; 1093 pp.
33. Fasina, O.O.; Farkas, B.E.; Fleming, H.P. Thermal and Dielectric Properties of Sweetpotato Puree. Int. J. Food Properties. 2003, 6, 461-472.
34. Tansakul, A.; Chaisawany, P. Thermophysical properties of coconut milk. J. Food Engineering. 2006, 73, 276-280.
35. Gratao, A.C.A.; Junior, V.S.; Polizelli, M.A.; Tellis-Romero, J. Thermal Properties of Passion Fruit Juice as Affected by Temperature and Water Content. J. Food Process Engng. 2005, 27, 413-431.