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Specific Heat Capacity Measurements of Frying Oil Using Modulated Differential Scanning Calorimetry
Author(s) -
Chen Fangfang,
Zhao Tingting,
Liang Junmei,
Cao Wenming,
Jiang Yuanrong,
Xu Xuebing
Publication year - 2019
Publication title -
journal of the american oil chemists' society
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.512
H-Index - 117
eISSN - 1558-9331
pISSN - 0003-021X
DOI - 10.1002/aocs.12254
Subject(s) - differential scanning calorimetry , polar , heat capacity , polymer , chemical polarity , chemistry , work (physics) , materials science , analytical chemistry (journal) , thermodynamics , chromatography , organic chemistry , molecule , astronomy , physics
The specific heat capacity ( c p ) of frying oils is of practical importance in engineering work associated with refining operations and the thermal resistance during application. The objective of this study was to use modulated differential scanning calorimetry (MDSC) to measure the specific heat capacity of frying oil. Samples were exposed to a cyclic heating profile that was generated by a linear heating rate while simultaneously superimposing a sinusoidally varying time–temperature wave. The c p variation of three commercial frying oils during frying was tested over a temperature range between 0 and 250 °C, and the correlation of c p with triacylglycerol (TAG) polymer contents, total polar compounds (TPC), and polar fractions was studied. Results indicated that the specific heat capacity of frying oils increased linearly as temperature increased. During frying, c p had a positive relation with TAG polymers and TPC at the beginning, but finally decreased when frying ended. This was possibly associated with the variation of polar fractions as frying continued. The large molecular compounds and small molecular compounds of polar fractions were considered to contribute oppositely to c p , which led to its final decrease.