Determination of the Effect of Cooking and Temperature on the Specific Engineering Properties of Palm Oil and Groundnut Oil

Abstract

ABSTRACT
In the present study, the density, viscosity, specific heat, thermal conductivity and thermal diffusivity of raw and cooked palm oil and groundnut oil were measured using mass by volume method, falling sphere method and line heat source method respectively and it is observed that the density and viscosity of both oils decreased with an increase in the cooking temperature from raw oil to 150 ° C from 869.6 Kgm − 3 to 859.11 Kgm − 3 for palm oil and 863.7 Kgm − 3 to 853.377 Kgm − 3 for groundnut oil and from 0.24971 Nsm − 2 to 0.13023 Nsm − 2 for palm oil and 0.2886 Nsm − 2 to 0.13107 Nsm − 2 for groundnut oil respectively. And it is also observed that specific heat, apparent thermal conductivity of both the oils increased from 2.3583 KJKg − 1K − 1to 3.0428 KJKg − 1K − 1 for groundnut oil and from 2.0882 KJKg − 1K − 1 to 3.6074 KJKg − 1K − 1 for palm oil and from 0.2742 Wm − 1K − 1 to 0.6388 Wm − 1K − 1 for groundnut oil and from 0.3341 Wm − 1K − 1 to 0.6836 Wm − 1K − 1 for palm oil respectively with an increase in temperature from raw oil to 150 ° C. But the thermal diffusivity for the groundnut oil is increased from 0.1346 × 10 − 3m2s − 1 to 0.2961 × 10 − 3 m2s − 1 and for palm oil is decreased from 0.339 × 10 − 3 m2s − 1 to 0.277 m2s − 1 .

Keywords: Density, viscosity, specific heat, thermal conductivity, thermal diffusivity