Physical properties of liquid edible oils

John Neil Coupland, D. Julian McClements

Research output: Contribution to journalArticle

90 Citations (Scopus)

Abstract

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.

Original languageEnglish (US)
Pages (from-to)1559-1564
Number of pages6
JournalJAOCS, Journal of the American Oil Chemists' Society
Volume74
Issue number12
DOIs
StatePublished - Jan 1 1997

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Oils and fats
Physical properties
Ultrasonics
Ultrasonic velocity
Liquids
Emulsions
Specific heat
Thermal conductivity
Oils
Viscosity
Water
Temperature

All Science Journal Classification (ASJC) codes

  • Chemical Engineering(all)
  • Organic Chemistry

Cite this

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Physical properties of liquid edible oils. / Coupland, John Neil; McClements, D. Julian.

In: JAOCS, Journal of the American Oil Chemists' Society, Vol. 74, No. 12, 01.01.1997, p. 1559-1564.

Research output: Contribution to journalArticle

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