Viscosities and densities of hydrogenated peanut oils

Magne, Frank C.; Wakeham, Helmut

doi:10.1007/bf02593169

Cited by 4 publications

(2 citation statements)

References 9 publications

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“…Accordingly, there have been multiple reports pertaining to measurements and/or means of estimating these properties for edible oils [5][6][7][8][9]. From these and other studies [10], there has been a limited amount of density and viscosity data reported for peanut oils, but the origins, processing history, and/or chemistry of these oils have not always been fully reported. Furthermore, the ongoing release of new cultivars dictates the need for data specific to these varieties.…”

Section: Introductionmentioning

confidence: 99%

Physical and Chemical Characterizations of Normal and High‐Oleic Oils from Nine Commercial Cultivars of Peanut

Davis

Dean

Faircloth

et al. 2008

J Americ Oil Chem Soc

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Density and viscosity data as a function of temperature (5-100°C) were collected for oils (normal and high-oleic) from nine cultivars of peanut. Density decreased linearly (R 2 C 0.99) with increasing temperature for all oils, whereas viscosity (dynamic or kinematic) decreased exponentially with increasing temperature. At any particular temperature, dynamic viscosity increased linearly (R 2 C 0.95) with decreasing oil density among the various oils. Slopes of the linear fits (with units of kinematic viscosity) for dynamic viscosity versus density plots decreased in an exponential fashion as the measurement temperature decreased. High-oleic oils had both the lowest densities and highest viscosities, with viscosity differences being most apparent at cooler temperatures. Increasing contents of oleic acid, decreasing contents of linoleic acid, and decreasing contents of palmitic acid were each associated with decreased density and increased viscosity among the oils. Two of the three high-oleic oils had the significantly (p \ 0.05) highest content of total tocopherols, while the other high-oleic oil was statistically grouped with the oils having the 2nd highest total tocopherol content. This suggests a link between increased total tocopherols and high-oleic peanut oils; however, no obvious linear correlations were observed in tocopherol content and oil physical properties (density or viscosity).

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Section: Introductionmentioning

confidence: 99%

Physical and Chemical Characterizations of Normal and High‐Oleic Oils from Nine Commercial Cultivars of Peanut

Davis

Dean

Faircloth

et al. 2008

J Americ Oil Chem Soc

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“…Based upon the results shown in Table 4, the density estimations for vegetable oils from fatty acid compositions and the modified Rackett equation are slightly more accurate than the results from the Lund equation. Table 4 contains the vegetable oil density comparisons with densities and compositions from the same source (23-31}, as well as the comparisons with the densities and compositions from different sources (32)(33)(34)(35)(36)(37)(38)(39)(40)(41)(42).…”

Section: T T R --[18]mentioning

confidence: 99%

Density estimation for fatty acids and vegetable oils based on their fatty acid composition

Halvorsen

Mammel

Clements

1993

J Americ Oil Chem Soc

124

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The liquid density of fatty acids can be accurately estimated by the modified Rackett equation over a wide range of temperatures. The modified Rackett equation requires the critical properties and an empirical parameter, ZRA, for each acid as the basis for computing density as a function of temperature. The liquid density of vegetable oils can be estimated by using mixture properties corresponding to the fatty acid composition and a correction for the triglyceride form. The density prediction is explicitly temperature-dependent.

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