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Research of the temperature dependence of the specific heat capacity of refined vegetable oils on the content of unsaturated fatty acids

DOI: 10.17586/1606-4313-2024-23-2-43-49
UDC 536.1/.62/.63; 665.1/.3

Research of the temperature dependence of the specific heat capacity of refined vegetable oils on the content of unsaturated fatty acids

Vasiliy A. Krylov, Volkov Sergey M., Igor V. Baranov, Ekaterina V.Tambulatova , Fedorov Alexander V.

For citation: Krylov V.A., Volkov S.M., Baranov I.V., Tambulatova E.V., Fedorov A.V. Research of the temperature dependence of the specific heat capacity of refined vegetable oils on the content of unsaturated fatty acids. Journal of International Academy of Refrigeration. 2024. No 2. p. 43-49. DOI: 10.17586/1606-4313-2024-23-2-43-49

Abstract
The results of studies of the specific heat capacity of refined vegetable oils are presented depending on the content of monounsaturated and diunsaturated triacylglycerol fatty acids in their composition in the temperature range from 20 to 150 °C. It has been established that with an increase in the total concentration of monoenoic fatty acids in vegetable oils, their specific heat capacity increases nonlinearly, and with an increase in the total concentration of dienoic fatty acids in vegetable oils, their specific heat capacity decreases nonlinearly. Calculated dependences of the specific heat capacity of refined vegetable oils on temperature, as well as on the total content of monounsaturated (MUFA) or diunsaturated (DNFA) fatty acids in the composition of refined vegetable oils in the temperature range from 40 to 140 °C were obtained.

Keywords: specific heat capacity, refined vegetable oils, fatty acid composition, monounsaturated fatty acids, diunsaturated fatty acids, polyunsaturated fatty acids (PUFAs).

All references

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