Physical properties of liquid edible oils

John N. Coupland; D. Julian McClements

doi:10.1007/s11746-997-0077-1

Physical properties of liquid edible oils

John N. Coupland
, D. Julian McClements

Food Science

Research output: Contribution to journal › Article › peer-review

124 Scopus citations

Abstract

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 language	English (US)
Pages (from-to)	1559-1564
Number of pages	6
Journal	JAOCS, Journal of the American Oil Chemists' Society
Volume	74
Issue number	12
DOIs	https://doi.org/10.1007/s11746-997-0077-1
State	Published - Dec 1997

All Science Journal Classification (ASJC) codes

General Chemical Engineering
Organic Chemistry

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10.1007/s11746-997-0077-1

Cite this

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abstract = "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.",

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AB - 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.

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Physical properties of liquid edible oils

Abstract

All Science Journal Classification (ASJC) codes

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