SavedAdd your journal

Journals / Akademik Gıda / 2014 / Cilt: 12 - Sayı: 1

Methods for Determination of Surface Tension and Contact Angles of Cooking Oils

Yemeklik Yağların Yüzey Gerilimi ve Temas Açılarının Belirlenmesinde Uygulanan Yöntemler

Neriman BAĞDATLIOĞLU
Alev YÜKSEL AYDAR
Pages
108–114
Publication Date
2022-10-11
DOI
—
🏛️Bibliographic metadata and full text access for this article are provided via DergiPark.
DergiPark Record ↗
✨

AI Summary & Key Takeaways

AI Insight
⚡ TL;DR(Too Long; Didn't Read)

In this review, methods for determination of contact angle and surface tension of cooking oils were summarized

📌 3 Key Takeaways

🎯
Objective & Hypothesis:Surface tension is the force required to stretch a unit change of a surface area 1 cm2.
📊
Key Findings & Data:Deep-fat frying is one of the most common unit operations in food processing in which immersed food and hot oil come into contact at 150-190°C that improves quality and taste of foods.
💡
Conclusion & Impact:In this review, methods for determination of contact angle and surface tension of cooking oils were summarized
🔬Design:Review & Systematic Survey
📍Scope:Comprehensive Sample
⚙️Variables:Domain Parameters

Abstract

Surface tension is the force required to stretch a unit change of a surface area 1 cm2. Contact angle is an angle where a liquid/vaporinterface meets a solidsurface. Surface properties are important in the development of new food products and improvement of processes including frying, baking, and emulsification. Deep-fat frying is one of the most common unit operations in food processing in which immersed food and hot oil come into contact at 150-190°C that improves quality and taste of foods. Contact angle and surface tension affect the penetration and wetting properties of oils. Thus, determination of surface properties of vegetable oils at high temperatures plays a key role for understanding oil absorption and heat-mass transfer during frying. In this review, methods for determination of contact angle and surface tension of cooking oils were summarized

Özet

Yüzey gerilimi yüzeyin 1 cm2 artırılması için birim uzunluğa uygulanan kuvvet olarak tanımlanmaktadır. Bir katı yüzeyle temastaki bir sıvının oluşturduğu açıya ise temas açısı denmektedir. Gıda endüstrisinde fırınlanma, kızartma, emülsiye etme gibi proseslerin iyileştirilmesinde ve gıdalarda yeni formülasyonların geliştirilmesinde yüzey özellikleri önemli rol oynamaktadır. Kızartma işlemi, genel olarak gıdaların 150-190°C'deki yağ içerisine daldırılarak lezzet ve kalite özelliklerini geliştirmek amacıyla çok eski zamanlardan beri uygulanan en temel işlemlerden birisidir. Temas açısı ve yüzey gerilimi yağın ıslatma ve penetrasyon özelliklerini etkilemektedir. Bu sebeple yemeklik sıvı yağların yüksek sıcaklıkta temas açılarının ve yüzeyler arası özelliklerinin belirlenmesiyle, bunların kızartma süresince ısı-kütle transferi ve yağ absorbsiyonu üzerine etkileri bulunabilinir. Bu çalışmada yüksek sıcaklıktaki yemeklik yağların temas açılarının ve yüzey geriliminin belirlenmesinde uygulanan yöntemler ve çalışmalar derlenmiştir

🔖

Cite This Article

BAĞDATLIOĞLU, N., AYDAR, A. Y. (2022). Methods for Determination of Surface Tension and Contact Angles of Cooking Oils. Akademik Gıda, Cilt: 12 - Sayı: 1, 108–114. https://ajindex.com/articles/432775

📄 Full Text PDF Viewer

📄

PDF görüntüleyici hazırlanıyor...

References (13)

  1. Aydar, A.Y., 2012. Determination of Contact Angle of Olive oil and Canola Oil on a PTFE surface at Elevated Temperatures. Master of Science Thesis, NCSU. Moreira, R.G., Elena, M.C., Maria, B., 1999. Deep Fat Frying: Fundamentals and Applications. Springer-Verlag LLC: New York, 14, pp 1-350
  2. Blumenthal, M.M., 1991. A new look at the chemistry and physics of deep fat frying. Food Technology 45:68-71.
  3. Mellema, M. 2003. Mechanism and reduction of fat uptake in deep-fat fried food. Trends in Food Science & Technology 14: 364-373.
  4. Dana, D., Saguy, I.S., 2006. Mechanism of oil uptake during deep-fat frying and the surfactant effect-theory and myth. Advances in Colloid and Interface Science 128-130, 267-272.
  5. Zhang, Z., Chen, H., Zhong, J., Saraf, G., Lu, Y., 2007. Fast and reversible wettability transitions on ZnO nanostructures. Journal of Electronic Materials 36: 895-899.
  6. Gajewski, A., 2008. Contact angle and sessile drop diameter hysteresis on metal surfaces. I. J. Heat and Mass Transfer 51: 4628-4636.
  7. Goncalves, F.A.M.M., Trindade, A.R., Costa, C.S.M.F., Bernardo, J.C.S., Johnson, I., Fonseca, I.M.A., Ferreira, A.G.M., 2010. PVT, viscosity, and surface tension of ethanol: New measurements and literature Thermodynamics 42: 1039-1049.
  8. J. Chem. Ho, C.C., Chow, M.C., 2000. The effect of the refining process on the interfacial properties of palm oil. JAOCS 77: 191-199
  9. Da Silva, M.G., Singh, R.P., 1995. Viscosity and surface tension of corn oil at frying temperatures. Journal of Food Processing and Preservation 19: 259-270.
  10. Arnikar, H.J., Kadam, S.S., Gujar, K.N., 1992. Interfacial Phenomena. Essentials of Physical Chemistry and Pharmacy, Orient Longman Limited: Bombay, pp 269-294.
  11. Sedev, R., 2011. Surface tension, interfacial tension and contact angles of ionic liquids. Current Opinion in Colloid and Interface Science, 16: 310-316. Palit S.R., 1956. Thermodynamic interpretation of the Eötvös constant. Nature 177: 1180 Weast, R.C., 1969. CRC Handbook of Chemistry and Physics 50th Edition. The Chemical Rubber Co. Mirsasaani S.S., Manjili H.M., Baheiraei N., 2011.
  12. Dental Nanocomposites, Advances in Diverse Industrial Applications of Nanocomposites Eds.; Boreddy Reddy: InTech, Chapter 19. Hidaka, S., Yamashita, A., Takata, Y., 2006. Effect of contact angle on wetting limit temperature. Heat Transfer-Asian Research 35: 513-526.
  13. Adamson, A.W., 1990. Physical Chemistry of Surfaces 5th Edition; Wiley Interscience; New York, pp 777 Handojoa, A., Zhai, Y., Frankel, G., Pasca