Computational studies on physico-chemical properties in the quality analysis of corn and peanut oil

Authors

DOI:

https://doi.org/10.3989/gya.0663201

Keywords:

Corn oil, LJ potential modeling, Peanut oil, Ultrasonic velocity, Viscosity

Abstract


Oils are commonly used in cooking as a frying medium which has been constantly subjected to different levels of heating. In this work, we have considered the most commonly used oils namely peanut oil and corn oil. Quality analyses of corn and peanut oils were made by relating macroscopic properties (ultrasonic velocity, viscosity, and density) to microscopic parameters (intermolecular free length, adiabatic compressibility etc.,) by subjecting them to six cycles of heating (190 ˚C). Variation in the mentioned property indexes, the degree of degradation and reusability for the next heating cycle that could be used in the food industry and processing were monitored. Using Newton-Laplace and Wood’s equation, the adiabatic compressibility, acoustic impedance, and intermolecular free length of the oil were estimated from the experimental data. Ultrasonic velocity was observed linearly as related to viscosity with the dependency factor (R2 = 0.932). With the aid of experiential data, the physical thermodynamic parameters, particularly particle size, packing factor, chemical potential, and L-J potential were computed. A high correlation factor was observed by fitting ultrasonic velocity, viscosity, and density to Parthasarathy and Bakshi, and Rodenbush equations. In the study, ultrasonic velocity, a macroscopic parameter, could be decoded to determine the microscopic variations in oil subjected to different temperatures in an industrial application.

Downloads

Download data is not yet available.

References

Benedito J, Garcia-Perez JU, Dobarganes MC, Mulet A. 2007. Rapid evaluation of frying oil degradation using ultrasonic technology. Food Res. Int. 40, 406-414.

Benedito J, Mulet A, Velasco J, Dobarganes MC. 2002. Ultrasonic Assessment of oil quality during frying. J. Agri. Food Chem. 50, 4531-4536.

Brkić Bubola K, Klisović D, Lukić I, Novoselić A. 2020. Vegetable species significantly affects the phenolic composition and oxidative stability of extra virgin olive oil used for roasting. LWT 129, 109628.

David William G. 2008. The Chemistry of essential oil, 2nd ed, Micelle press, UK, 248-316.

Fasina OO, Hallman H, Craig Schmidt M, Clements C. 2006. Predicting temperature - dependence viscosity of vegetable oils from fatty acid composition. J. Am. Oil Chem. Soc. 83 (10), 899-903.

Hemmat Esfe M, Sadati Tilebon SM. 2020. Statistical and artificial based optimization on thermo-physical properties of an oil based hybrid nanofluid using NSGA-II and RSM. Physica A. 537, 122126.

Heying M, Corti DS. 2004. Scaled Particle Theory Revisited: New conditions and improved predictions of the properties of the hard sphere fluid. J. Phy. Chem. B. 108, 19756 -19768.

Izbaim D, Faiz BA, Mouden A, Taifi N, Aboudaoud I. 2010. Evaluation of the performance of the frying oils using an ultrasonic technique. Grasas Aceites 61 (2), 151-156.

Jacobson B, Heedman PA. 1953. Intermolecular Free Lengths in the Liquid State. Acta Chem. Scand. 7, 705-712.

Kiełczynski P, Szalewski M, Balcerzak A, Wieja K, Malanowski A, Kościesza R, Tarakowski R, Rostocki AJ, Siegoczynski RM. 2014. Determination of physicochemical properties of diacylglycerol oil at high pressure by means of ultrasonic methods. Ultrasonics 54 (8), 2134 - 40.

Lebowitz JL. 1964. Exact Solution of Generalized Percus-Yevick Equation for a Mixture of Hard Spheres. Phy. Rev. 113, A895 - A899.

Lennard-Jones JE. 1924. On the Determination of Molecular Fields. -II. From the Equation of State of a Gas. Proc. Royal Society London A. 106 (738), 463-477.

Mandell MJ, Reiss H. 1975. Scaled Particle Theory: Solution to the Complete Set of Scaled Particle Theory Conditions: Applications to Surface Structure and Dilute Mixtures. J. Stat. Phys. 13 (2), 113 - 128.

Mansoori GA, Carnahan NF, Starling KE, Leland TW. 1971. Equilibrium Thermodynamic Properties of the Mixture of Hard Spheres. J. Chem. Phy. 54 (4), 1523-1525.

McClements JD, Gunasekaran S. 1997. Ultrasonic Characterization of Foods and Drinks: Principles, Methods, and Applications. Crit. Rev. Food Sc. Nutrit. 37 (1), 1-46.

Pandey JD, Kumar V, Saxena MC. 1979. Evaluation of Jacobson’s Constant and Intermolecular Free-Length as a Function of Pressure and Temperature for Cryogenic Liquids. Ultrasonics 17 (4), 153-158.

Percus JK, Yevick GJ. 1958. Analysis of Classical Statistical Mechanics by Means of Collective Coordinates. Phys. Rev. 110 (1), 1-13.

Ravi S, Amoros J, Arockia Jayalatha K. 2008. Effective method of characterizing specific liquid Fluorocarbon interactions using ultrasound. J. Phys. Chem. B. 112, 6420-6425.

Reidoon Shahidi. 2005. Bailey’s Industrial oil and Fat Products, 6th ed, Wiley- Inter science Publication, vol 2. chapter 12, New york.

Reiss H, Frisch HL, Lebowitz JL. 1959. Statistical Mechanics of Rigid Spheres. J. Chem. Phys. 31 (2), 369-380.

Rodenbush CM, Hsieh FH, Viswanatha DS. 1999. Density and Viscosity of Vegetable Oils. J. Am. Oil Chem. Soc. 76 (12), 1415-1419.

Rubalya Valantina S, Phebee Angeline DR, Uma S, Jeya Prakash BG. 2017. Estimation of Dielectric Constant of Oil Solution in the Quality Analysis of Heated Vegetable Oil. J. Mol. Liq. 238, 136-144.

Rubalya Valantina S, Susan D, Bavasri S, Priyadarshini V, Ramya Saraswathi R, Suriya M. 2016. Experimental investigation of electro-rheological properties of modeled vegetable oils. J. Food Sci. Tech. 53 (2), 1328-1337.

Rubalya Valantina S, Chandiramouli R, Neelamegam P. 2013. Detection of adulteration in olive oil using rheological and ultrasonic parameters. Inter. Food Res. J. 20 (6), 3197-3202.

Sakai T, Hirano F. 1985. Effect of molecular weight distribution of mineral oils on their boiling heat transfer behaviour. Wear 104, 259-281.

Sanaeifar A, Jafari A. 2019. Determination of the oxidative stability of olive oil using an integrated system based on dielectric spectroscopy and computer vision, Inform. Process. Agric. 6, 20-25.

Sankarappa T, Prashant Kumar M, Ahmad A. 2005. Ultrasound Velocity and Density Studies in Some Refined and Unrefined Edible Oils. Phy. Chem. Liq. 43 (6), 507-514.

Schössler K, Jäger H, Knorr D. 2012. Novel contact ultrasound system for the accelerated freeze-drying of vegetables. Innovative Food Sci. Emer. Tech. 16, 113-120.

Stanciu I. 2019. A new mathematical model for the viscosity of vegetable oils based on freely sliding molecules. Grasas Aceites 70 (3), e318.

Thiele E. 1963. Equation of state for hard spheres. J. Chem. Phy. 39 (2), 474.

Valdes AF, Garcia AB. 2006. A study of the evolution of the physicochemical and structural characteristics of olive and sunflower oils after heating at frying temperaturas. Food Chem. 98, 214-219.

Wen P, Tie W, Wang L, Lee MH, Li XD. 2009. Ultrasonic synthesis of 4,4’-dihydroxychalcone and its photochemical properties. Mat. Chem. Phy. 117, 1-3.

Wertheim MS. 1963. Exact Solution of the Percus-Yevick Integral Equation for Hard Spheres. Phys. Rev. Let. 10 (8), 321-323.

Yarnell JL, Katz MJ, Wenzel RG, Koenig SH. 1973. Structure Factor and Radial Distribution Function for Liquid Argon at 85 °K. Phys. Rev. A. 7 (6), 2130-2144.

Yu YX, Wu J. 2002. Structures of Hard-Sphere Fluids from a Modified Fundamental-Measure Theory. J. Chem. Phys. 117 (22), 10156-10164.

Zhang L, Zhou C, Wang B, Yagoub AEA, Ma H, Zhang X, Wu M. 2016. Study of ultrasonic cavitation during extraction of the peanut oil at varying frequencies. Ultra. Sono. 37, 106 - 113.

Published

2022-01-14

How to Cite

1.
Rubalya Valantina S, Arockia Jayalatha K. Computational studies on physico-chemical properties in the quality analysis of corn and peanut oil. grasasaceites [Internet]. 2022Jan.14 [cited 2022Jan.20];72(4):e427. Available from: https://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/1913

Issue

Section

Research