Journal
JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY
Volume 79, Issue 8, Pages 831-836Publisher
SPRINGER
DOI: 10.1007/s11746-002-0566-7
Keywords
heat capacity; melting temperature; oil quality; soybean oil; viscosity
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Rheological and thermal properties of five soybean oils with modified FA compositions were studied. Viscosity decreased with increasing temperature at different rates for the different oils. Oil with a high-oleic acid content had higher viscosity and a greater rate of change than did oils with typical FA compositions, oil with low-saturated FA or low-linolenic acid content, or oil from lipoxygenase-free soybeans. The melting and crystallization behaviors of the oils were examined using DSC. The high-oleic acid oil and the oil with low-saturated FA content had different DSC profiles compared with the other oils. Specific heat capacities of oils were estimated using a mathematical model; the high-oleic acid oil had a higher specific heat value, and the low-saturated FA oil had a lower value than did the other oils.
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