Thermophysical properties of cotton, canola, sunflower and soybean oils as a function of temperature

dc.creatorRojas, Edwin E. Garcia
dc.creatorTelis-Romero, Javier
dc.creatorCoimbra, Jane S. R.
dc.date2018-12-17T12:19:33Z
dc.date2018-12-17T12:19:33Z
dc.date2013
dc.date.accessioned2023-09-27T21:05:10Z
dc.date.available2023-09-27T21:05:10Z
dc.identifier1532-2386
dc.identifierhttps://doi.org/10.1080/10942912.2011.604889
dc.identifierhttp://www.locus.ufv.br/handle/123456789/22809
dc.identifier.urihttps://repositorioslatinoamericanos.uchile.cl/handle/2250/8954261
dc.descriptionVegetable 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.
dc.formatpdf
dc.formatapplication/pdf
dc.languageeng
dc.publisherInternational Journal of Food Properties
dc.relationVolume 16, Issue 7, Pages 1620– 1629, 2013
dc.rightsOpen Access
dc.subjectThermophysical properties
dc.subjectVegetable oils
dc.subjectViscosity
dc.subjectModeling
dc.titleThermophysical properties of cotton, canola, sunflower and soybean oils as a function of temperature
dc.typeArtigo


Este ítem pertenece a la siguiente institución