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

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.