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Food Science and Technology

Print version ISSN 0101-2061On-line version ISSN 1678-457X

Abstract

BROCK, Josiane et al. Experimental measurements of viscosity and thermal conductivity of vegetable oils. Ciênc. Tecnol. Aliment. [online]. 2008, vol.28, n.3, pp.564-570. ISSN 0101-2061.  http://dx.doi.org/10.1590/S0101-20612008000300010.

This work reports experimental data of thermal conductivity and dynamic viscosity of the following refined vegetable oils: rice, soybean, corn oil, sunflower, cottonseed, and olive oil. Measurements of thermal properties were carried out in a cell coupled to a thermostatic bath in the temperature range of 20-70 °C, using a single-needle stainless steel sensor. It was experimentally observed that the thermal conductivity decreased slightly with increasing temperature for all samples investigated. The gravimetric method was employed for density data acquisition, and revealed no significant difference among the values obtained. The Brookfield apparatus was employed in measuring the dynamic viscosity and it was verified that a raise in temperature led to a sharp decrease for this property for all samples investigated.

Keywords : vegetable oil; density; viscosity; thermal conductivity.

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