dc.contributorUniversidade Estadual Paulista (UNESP)
dc.creatorRojas, Edwin E. Garcia
dc.creatorCoimbra, Jane S.R.
dc.creatorTelis-Romero, Javier
dc.date2014-05-27T11:30:49Z
dc.date2016-10-25T18:54:50Z
dc.date2014-05-27T11:30:49Z
dc.date2016-10-25T18:54:50Z
dc.date2013-10-03
dc.date.accessioned2017-04-06T02:41:17Z
dc.date.available2017-04-06T02:41:17Z
dc.identifierInternational Journal of Food Properties, v. 16, n. 7, p. 1620-1629, 2013.
dc.identifier1094-2912
dc.identifier1532-2386
dc.identifierhttp://hdl.handle.net/11449/76784
dc.identifierhttp://acervodigital.unesp.br/handle/11449/76784
dc.identifier10.1080/10942912.2011.604889
dc.identifierWOS:000319382100019
dc.identifier2-s2.0-84878682442
dc.identifierhttp://dx.doi.org/10.1080/10942912.2011.604889
dc.identifier.urihttp://repositorioslatinoamericanos.uchile.cl/handle/2250/897472
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. © 2013 Copyright Taylor and Francis Group, LLC.
dc.languageeng
dc.relationInternational Journal of Food Properties
dc.rightsinfo:eu-repo/semantics/closedAccess
dc.subjectModeling
dc.subjectThermophysical properties
dc.subjectVegetable oils
dc.subjectViscosity
dc.subjectDeep fat frying
dc.subjectTemperature range
dc.subjectCotton
dc.subjectModels
dc.subjectOils and fats
dc.subjectSoybean oil
dc.subjectThermal conductivity
dc.subjectThermodynamic properties
dc.titleThermophysical properties of cotton, canola, sunflower and soybean oils as a function of temperature
dc.typeOtro


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