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Determination of Melting Points, Specific Heat Capacity and Enthalpy of Catfish Visceral Oil During the Purification Process
Author(s) -
Sathivel Subramaniam,
Prinyawiwatkul Witoon,
Negulescu Ioan I.,
King Joan M.
Publication year - 2008
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 - 10.1007/s11746-007-1191-9
Subject(s) - enthalpy , chemistry , catfish , melting point , fish oil , crude oil , chromatography , fish <actinopterygii> , organic chemistry , fishery , petroleum engineering , biology , thermodynamics , geology , physics
Changes in melting points, enthalpy, and specific heat capacity of catfish visceral oil at each step of the purification process were studied. Melting points of −46.2 to 21.2 °C for crude oil, −45.9 to 11.5 °C for degummed oil, −44.3 to 11.4 °C for neutralized oil, −47.1 to 9.9 °C for bleached oil and −52.3 to 8.0 °C for deodorized oil were observed. Enthalpy (kJ/kg) was 74.1 for crude oil, 74.7 for degummed oil, 75.1 for neutralized oil, 79.3 for bleached oil, and 84.3 for deodorized oil. The specific heat capacities at 20 °C for crude, degummed, neutralized, bleached, and deodorized oils were 1.69, 1.96, 1.97, 1.91, and 1.83 kJ/kg °C, respectively.