Thermal and Optical investigation of Corn and Cottonseed as Frying Oils

Abstract

The purpose of this study is to examine the heating effect on some food oils, we have selected two of the commonly used in cooking and frying in Sudan, namely; the Corn and the Cottonseed. For this purpose we studied the change occurred in some of the physical properties. These are: the refractive index, viscosity, density and the specific heat capacity According to the results obtained a slight change was noticed in the refractive index and the density of the oils, while there was a remarkable increase in the coefficient of viscosity. The measurements were repeatedly recorded before and after boiling the oils in a period of five days for. The results revealed that boiling of the oils change their physical properties.