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

Página do item simplificado
dc.contributor.authorRojas, Edwin E. Garcia
dc.contributor.authorCoimbra, Jane S.R.
dc.contributor.authorTelis-Romero, Javier [UNESP]
dc.contributor.institutionUniversidade Federal Fluminense (UFF)
dc.contributor.institutionUniversidade Federal de Viçosa (UFV)
dc.contributor.institutionUniversidade Estadual Paulista (Unesp)
dc.date.accessioned2014-05-27T11:30:49Z
dc.date.available2014-05-27T11:30:49Z
dc.date.issued2013-10-03
dc.description.abstractVegetable 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.en
dc.description.affiliationDepartment of Agribusiness Engineering Universidade Federal Fluminense (UFF), Volta Redonda, RJ 27255-250
dc.description.affiliationDepartment of Food Technology Universidade Federal de Viçosa (UFV), Viçosa, MG
dc.description.affiliationDepartment of Food Engineering and Technology IBILCE/UNESP, São José do Rio Preto, SP
dc.description.affiliationUnespDepartment of Food Engineering and Technology IBILCE/UNESP, São José do Rio Preto, SP
dc.format.extent1620-1629
dc.identifierhttp://dx.doi.org/10.1080/10942912.2011.604889
dc.identifier.citationInternational Journal of Food Properties, v. 16, n. 7, p. 1620-1629, 2013.
dc.identifier.doi10.1080/10942912.2011.604889
dc.identifier.issn1094-2912
dc.identifier.issn1532-2386
dc.identifier.scopus2-s2.0-84878682442
dc.identifier.urihttp://hdl.handle.net/11449/76784
dc.identifier.wosWOS:000319382100019
dc.language.isoeng
dc.relation.ispartofInternational Journal of Food Properties
dc.relation.ispartofjcr1.845
dc.relation.ispartofsjr0,513
dc.relation.ispartofsjr0,513
dc.rights.accessRightsAcesso restrito
dc.sourceScopus
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 temperatureen
dc.typeArtigo
dcterms.licensehttp://journalauthors.tandf.co.uk/permissions/reusingOwnWork.asp
dspace.entity.typePublication
unesp.author.orcid0000-0003-3388-8424[1]
unesp.author.orcid0000-0002-5998-189X[2]
unesp.campusUniversidade Estadual Paulista (Unesp), Instituto de Biociências Letras e Ciências Exatas, São José do Rio Pretopt
unesp.departmentEngenharia e Tecnologia de Alimentos - IBILCEpt

Arquivos

Coleções

São José do Rio Preto - IBILCE - Instituto de Biociências, Letras e Ciências Exatas