Physical properties of liquid edible oils

被引：103

作者：

Coupland, JN ^{[1
]}

McClements, DJ ^{[1
]}

机构：

[1] Univ Massachusetts, Dept Food Sci, Biopolymers & Colloids Res Lab, Amherst, MA 01003 USA

来源：

JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY | 1997年 / 74卷 / 12期

关键词：

edible oils; emulsions; physical properties; temperature; ultrasound;

D O I：

10.1007/s11746-997-0077-1

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

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 degrees 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.

引用

页码：1559 / 1564

页数：6

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