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Determination of the Effect of Cooking and Temperature on the Specific Engineering Properties of Palm Oil and Groundnut OilBy Sarbojeet Jana
Abstract: ABSTRACTIn 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 − …
Published in Research & Reviews : Journal of Agricultural Science and Technology · Vol. 1, Issue 1, 2012 · pp. 27–32 Read article →