Physical properties of liquid edible oils

John N. Coupland, D. Julian McClements

Research output: Contribution to journalArticlepeer-review

116 Scopus citations


Literature values of density, viscosity, adiabatic expansion coefficient, thermal conductivity, specific heat (constant pressure), ultrasonic velocity, and ultrasonic attenuation coefficient are compiled for a range of food oils and water at 20°C, and a series of empirical equations are suggested to calculate the temperature dependency of these parameters. The importance of these data to the application of ultrasonic particle-sizing instruments to food emulsions is discussed.

Original languageEnglish (US)
Pages (from-to)1559-1564
Number of pages6
JournalJAOCS, Journal of the American Oil Chemists' Society
Issue number12
StatePublished - Dec 1997

All Science Journal Classification (ASJC) codes

  • General Chemical Engineering
  • Organic Chemistry


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