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Please use this identifier to cite or link to this item: http://acervodigital.unesp.br/handle/11449/76784
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dc.contributor.authorRojas, Edwin E. Garcia-
dc.contributor.authorCoimbra, Jane S.R.-
dc.contributor.authorTelis-Romero, Javier-
dc.date.accessioned2014-05-27T11:30:49Z-
dc.date.accessioned2016-10-25T18:54:50Z-
dc.date.available2014-05-27T11:30:49Z-
dc.date.available2016-10-25T18:54:50Z-
dc.date.issued2013-10-03-
dc.identifierhttp://dx.doi.org/10.1080/10942912.2011.604889-
dc.identifier.citationInternational Journal of Food Properties, v. 16, n. 7, p. 1620-1629, 2013.-
dc.identifier.issn1094-2912-
dc.identifier.issn1532-2386-
dc.identifier.urihttp://hdl.handle.net/11449/76784-
dc.identifier.urihttp://acervodigital.unesp.br/handle/11449/76784-
dc.description.abstractVegetable oils are used in the industry of processed food, including deep-fat frying. This work determined data on the thermophysical properties of cotton, canola, sunflower, corn, and soybean oils. Thermal conductivity, heat capacity, density, and viscosity were measured within the temperature range of 299.15-433.15 K. The data showed that the temperature influenced the thermophysical properties of the oils studied. The developed correlations could be used to predict these properties within the range of temperatures studied. © 2013 Copyright Taylor and Francis Group, LLC.en
dc.format.extent1620-1629-
dc.language.isoeng-
dc.sourceScopus-
dc.subjectModeling-
dc.subjectThermophysical properties-
dc.subjectVegetable oils-
dc.subjectViscosity-
dc.subjectDeep fat frying-
dc.subjectTemperature range-
dc.subjectCotton-
dc.subjectModels-
dc.subjectOils and fats-
dc.subjectSoybean oil-
dc.subjectThermal conductivity-
dc.subjectThermodynamic properties-
dc.titleThermophysical properties of cotton, canola, sunflower and soybean oils as a function of temperatureen
dc.typeoutro-
dc.contributor.institutionUniversidade Federal Fluminense (UFF)-
dc.contributor.institutionUniversidade Federal de Viçosa (UFV)-
dc.contributor.institutionUniversidade Estadual Paulista (UNESP)-
dc.description.affiliationDepartment of Agribusiness Engineering Universidade Federal Fluminense (UFF), Volta Redonda, RJ 27255-250-
dc.description.affiliationDepartment of Food Technology Universidade Federal de Viçosa (UFV), Viçosa, MG-
dc.description.affiliationDepartment of Food Engineering and Technology IBILCE/UNESP, São José do Rio Preto, SP-
dc.description.affiliationUnespDepartment of Food Engineering and Technology IBILCE/UNESP, São José do Rio Preto, SP-
dc.identifier.doi10.1080/10942912.2011.604889-
dc.identifier.wosWOS:000319382100019-
dc.rights.accessRightsAcesso restrito-
dc.relation.ispartofInternational Journal of Food Properties-
dc.identifier.scopus2-s2.0-84878682442-
Appears in Collections:Artigos, TCCs, Teses e Dissertações da Unesp

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