Impact Of Blending Of Frying Oils On Viscosity And Heat Transfer Coefficient At Elevated Temperatures

Sukumar, Debnath and Sriram Kumar, Vidyarthi and Paul Singh, R. (2010) Impact Of Blending Of Frying Oils On Viscosity And Heat Transfer Coefficient At Elevated Temperatures. Journal of Food Process Engineering, 33. pp. 144-161.

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Abstract

In the present work, the effect of binary blending of five frying oils on kinematic viscosity (n) and convective heat transfer coefficient (h) was studied at elevated temperatures (170, 180 and 190C). A Cannon Ubbelhode calibrated capillary viscometer (Cannon Instrument Company, State College, PA) in a custom-designed and fabricated convective air bath heater and a highly conductive cylindrical metal transducer were used for generating n and h data, respectively. The value of n decreased from 3.617 ¥ 10-6 to 2.062 ¥ 10-6 m2 s-1, and h increased from 221.0 to 301.2 Wm-2 C-1 by increasing the aforementioned oil temperatures. A good correlation between n (R2 > 0.996) or h (R2 > 0.987) of these frying oils and their selected binary blends with the previously mentioned temperature range was observed. Significant difference (P < 0.05) was found between different levels of parameters when treatments were compared using Tukey’s test.

Item Type:	Article
Uncontrolled Keywords:	frying oils, blending; physical properties; kinematic viscosity; heat transfer
Subjects:	600 Technology > 08 Food technology > 19 Lipids-oils/fats
Divisions:	Lipid Science and Traditional Foods
Depositing User:	Food Sci. & Technol. Information Services
Date Deposited:	13 Sep 2010 11:27
Last Modified:	01 Jun 2012 11:24
URI:	http://ir.cftri.res.in/id/eprint/3470

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