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Physical properties of liquid edible oils
Author(s) -
Coupland John N.,
McClements D. Julian
Publication year - 1997
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/s11746-997-0077-1
Subject(s) - thermodynamics , adiabatic process , thermal conductivity , ultrasonic sensor , viscosity , materials science , thermal expansion , sizing , ultrasonic attenuation , range (aeronautics) , mechanics , composite material , chemistry , acoustics , physics , organic chemistry
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.