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

S.  Rubalya Valantina; K.  Arockia Jayalatha

doi:10.3989/gya.0663201

Autores/as

S. Rubalya Valantina Department of Physics, SASTRA Deemed University https://orcid.org/0000-0002-1024-4186
K. Arockia Jayalatha School of Electrical & Electronics Engineering (SEEE), SASTRA Deemed University https://orcid.org/0000-0003-0224-5629

DOI:

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

Palabras clave:

Aceite de cacahuete, Aceite de maíz, Modelado potencial de LJ, Velocidad ultrasónica, Viscosidad

Resumen

Los aceites se utilizan comúnmente en la cocina como un medio para freír y se someten de forma continua a diferentes niveles de calentamiento. En este trabajo, hemos considerado dos de los aceites comunmente utilizados, como los de maní y maíz. Los análisis de calidad de los aceites de maíz y maní se han realizado relacionando propiedades macroscópicas (velocidad ultrasónica, viscosidad y densidad) con parámetros microscópicos (longitud libre intermolecular, compresibilidad adiabática, etc.) sometiéndolo a seis ciclos de calentamiento (190 ºC). La variación en las propiedades mencionadas indica el grado de degradación y su reutilización para el siguiente ciclo de calentamiento que podría ser lo usado en la industria y procesamiento de alimentos. Se utiliza la ecuación de Newton-Laplace y Wood, y a partir de los datos experimentales se estimaron la compresibilidad adiabática, la impedancia acústica y la longitud libre intermolecular de los aceites. La velocidad ultrasónica se observó estar linealmente relacionada con la viscosidad con el factor de dependencia (R² = 0,932). Con la ayuda de los datos experimentales, se calcularon los parámetros termodinámicos físicos como el tamaño de partícula, factor de empaquetamiento, potencial químico y potencial L-J. Se observó un factor de correlación alto ajustando la velocidad, viscosidad y densidad ultrasónicas a las ecuaciones de Parthasarathy y Bakshi y Rodenbush. En el estudio, la velocidad ultrasónica, un parámetro macroscópico, podría decodificarse para determinar las variaciones microscópicas en el aceite sometido a diferentes temperaturas en una solicitud industrial.

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Citas

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