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VISCOSITY and SURFACE TENSION of CORN OIL AT FRYING TEMPERATURES
Author(s) -
SILVA MARTA GOMES DA,
SINGH R. PAUL
Publication year - 1995
Publication title -
journal of food processing and preservation
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.511
H-Index - 48
eISSN - 1745-4549
pISSN - 0145-8892
DOI - 10.1111/j.1745-4549.1995.tb00293.x
Subject(s) - surface tension , viscosity , corn oil , chemistry , materials science , composite material , food science , thermodynamics , physics
Surface active properties and viscosity changes of corn oil were determined under controlled frying conditions. Viscosity of corn oil was measured at a temperature range of 100–200C. Surface‐active properties of thermally degraded corn oil were determined by measuring the stationary contact angle () of oil droplets placed on a low energy surface (polystyrene). the viscosity of oil decreased as temperature increased. At 200C, the kinematic viscosity had decreased 69% when compared with its initial value of 7.50 mm 2 /s at 100C. Oil was degraded by frying 400 g of potatoes for 5 min each hour for 36 h (low load frying). the experiment was repeated with 1200g of potatoes (high load frying). the viscosity of the oil increased 9.4% and 28.6% for low and high load fryings, respectively. the surface tension of the oil and its degradation time were inversely proportional (at high load frying) lowering the surface tension of the oil by 2.0%. A high correlation (r 2 = 0.90) between the viscosity and surface tension of oil was obtained.