Comparative study of edible vegetable oils physical properties
2015
Vozárová, Vlasta (Slovak University of Agriculture, Nitra (Slovak Republic). Faculty of Engineering, Department of Physics) | Božiková, Monika (Slovak University of Agriculture, Nitra (Slovak Republic). Faculty of Engineering, Department of Physics) | Valach, Michal (Slovak University of Agriculture, Nitra (Slovak Republic). Faculty of Engineering, Department of Physics) | Híreš, Ľubomír (Slovak University of Agriculture, Nitra (Slovak Republic). Faculty of Engineering, Department of Physics) | Petrović, Anamarija (Slovak University of Agriculture, Nitra (Slovak Republic). Faculty of Engineering, Department of Physics) | Csillag, Ján (Slovak University of Agriculture, Nitra (Slovak Republic). Faculty of Engineering, Department of Physics) | Regrut, Tomáš (Slovak University of Agriculture, Nitra (Slovak Republic). Faculty of Engineering, Department of Physics)
The present work deals with study of physical properties of vegetable oils with focus on rapeseed, sunflower and olive oils. Physical properties – density, thermal conductivity, thermal diffusivity,dynamic viscosity are measured as a function of temperature. Energy(calorific) value of vegetable oils expressed by specific heat of combustion is determined as well. Results show that the temperature is important factorwhich influence thermophysical properties; it is found that in the measured temperature interval can be used linear regression for temperature dependency vegetable oils density, thermal conductivity and thermal diffussivity. Examination of the dynamic viscosity shows the exponential decreasing dependency for the each sample in accordance with Arrhenius equation.
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