Ultrasound velocity and density studies in some refined and unrefined edible oils

Abstract

Density and ultrasonic velocity at a frequency of 3 MHz and in the temperature range 298-333 K are measured in some of the refined and unrefined edible oils, namely coconut oil, castor oil, sunflower oil, kardi (safflower oil) and groundnut oil, which are predominantly used in south India. Velocity has been observed to be decreasing with temperature nonlinearly in some oils in the temperature range studied. This is in agreement with others' observations made in different oils and fats. Velocity change with temperature is attributed to change in intermolecular distance with temperature and the nature of variation depends on the internal molecular dynamics. Density of all the oils has been found to be decreasing with temperature. Various physical parameters such as specific volume, molar sound velocity, adiabatic compressibility, molar compressibility and intermolecular free length have been estimated using measured data on velocity and density. © 2005 Taylor & Francis.