Surface properties determination as surface tension, energy and heat capacity of corn oil

¹ Analytical and Physical Chemistry Department, University of Food Technologies, Plovdiv, Bulgaria
² Mathematics, Physics and Chemistry, Technical University Sofia, branch Plovdiv, Plovdiv, Bulgaria

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Abstract

Corn oil is widely used in foods, especially for a variety of diets. This work presents the determination of some physicochemical parameters of the oil: density, surface tension, surface energy, and surface heat capacity. The change in physicochemical and surface parameters is presented at five temperatures (25, 40, 60, 80, and 100°C). With the increase of temperature, all parameters decreased – density (from 0.924 to 0.899 g cm^-3), surface tension (from 34.31 to 28.37 mN m^-1), surface energy (from 143.74 to 142.70 mPa s), and surface heat capacity (from 8890.83 to 11127.34 N m^-1K^-1). The present results are the basis for future studies on the inclusion of corn oil in food products with improved functional characteristics.