Determination of melting points, specific heat capacity and enthalpy of catfish visceral oil during the purification process
Document Type
Article
Publication Date
3-1-2008
Abstract
Changes in melting points, enthalpy, and specific heat capacity of catfish visceral oil at each step of the purification process were studied. Melting points of -46.2 to 21.2 °C for crude oil, -45.9 to 11.5 °C for degummed oil, -44.3 to 11.4 °C for neutralized oil, -47.1 to 9.9 °C for bleached oil and -52.3 to 8.0 °C for deodorized oil were observed. Enthalpy (kJ/kg) was 74.1 for crude oil, 74.7 for degummed oil, 75.1 for neutralized oil, 79.3 for bleached oil, and 84.3 for deodorized oil. The specific heat capacities at 20 °C for crude, degummed, neutralized, bleached, and deodorized oils were 1.69, 1.96, 1.97, 1.91, and 1.83 kJ/kg °C, respectively. © 2008 AOCS.
Publication Source (Journal or Book title)
JAOCS, Journal of the American Oil Chemists' Society
First Page
291
Last Page
296
Recommended Citation
Sathivel, S., Prinyawiwatkul, W., Negulescu, I., & King, J. (2008). Determination of melting points, specific heat capacity and enthalpy of catfish visceral oil during the purification process. JAOCS, Journal of the American Oil Chemists' Society, 85 (3), 291-296. https://doi.org/10.1007/s11746-007-1191-9