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

IR@CSIR-CFTRI

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Relation http://ir.cftri.com/3470/
JFPE-01-10
 
Title Impact Of Blending Of Frying Oils On Viscosity And
Heat Transfer Coefficient At Elevated
Temperatures
 
Creator Sukumar, Debnath
Sriram Kumar, Vidyarthi
Paul Singh, R.
 
Subject 19 Lipids-oils/fats
 
Description 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.
 
Date 2010
 
Type Article
PeerReviewed
 
Format application/pdf
 
Language en
 
Rights —
 
Identifier http://ir.cftri.com/3470/1/Journal_of_Food_Process_Engineering_33_%282010%29_144%E2%80%93161.pdf
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.