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Determination of Melting Points, Specific Heat Capacity and Enthalpy of Catfish Visceral Oil During the Purification Process

2008; Wiley; Volume: 85; Issue: 3 Linguagem: Inglês

10.1007/s11746-007-1191-9

1558-9331

Subramaniam Sathivel, Witoon Prinyawiwatkul, Ioan I. Negulescu, Joan M. King,

Thermodynamic properties of mixtures

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.