Effects of Repeated Frying on Physical Properties of Cooking Oil obtained from Local Markets in Makurdi Metropolis, Benue State, Nigeria.

The viscosity, density and specific gravity of different brands of cooking oil samples locally sourced for in Makurdi have been measured with respect to change in temperature. The viscosity of the different brands of cooking oil was measured with the instrumentality of Brookfield Viscometer. The de...

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Autores principales:	Terver Daniel, F. Eriba-Idoko, J. O. Tsor, S. T. Kungur, E. O. Enokela, F. Gbaorun, E. C. Hemba, A. A. McAsule, N. S. Akiiga, P. O. Ushie
Formato:	article
Lenguaje:	EN
Publicado:	Nigerian Society of Physical Sciences 2021
Materias:	Cooking Oil, Frying, Brookfield Viscometer, Viscosity and Temperature Physics QC1-999
Acceso en línea:	https://doaj.org/article/25f08f74f10f4323a413de5bb3736e97
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spelling	oai:doaj.org-article:25f08f74f10f4323a413de5bb3736e972021-11-30T12:19:11ZEffects of Repeated Frying on Physical Properties of Cooking Oil obtained from Local Markets in Makurdi Metropolis, Benue State, Nigeria.10.46481/jnsps.2021.2982714-28172714-4704https://doaj.org/article/25f08f74f10f4323a413de5bb3736e972021-11-01T00:00:00Zhttps://journal.nsps.org.ng/index.php/jnsps/article/view/298https://doaj.org/toc/2714-2817https://doaj.org/toc/2714-4704 The viscosity, density and specific gravity of different brands of cooking oil samples locally sourced for in Makurdi have been measured with respect to change in temperature. The viscosity of the different brands of cooking oil was measured with the instrumentality of Brookfield Viscometer. The density and specific gravity were evaluated using the mass of the sampled oil obtained with the help of the density bottle. The result showed a pattern of rapid decrease in viscosity with increase in temperature for the oil samples, while density decrease is observed to be almost linear with increase in temperature for all samples. Amongst the sampled cooking oils, palm kernel showed the least viscosity of 8.6 Pascal-second when measured at 45.200C. This illustrates that palm kernel oil has a relatively low viscous nature at 45.200C as compared to other samples used in this work but cannot be recommended to be used as lubricants in vehicles in place of gasoline because they have very low viscous nature within temperatures far less than 100 0C. Terver DanielF. Eriba-IdokoJ. O. TsorS. T. KungurE. O. EnokelaF. GbaorunE. C. HembaA. A. McAsuleN. S. AkiigaP. O. UshieNigerian Society of Physical SciencesarticleCooking Oil, Frying, Brookfield Viscometer, Viscosity and TemperaturePhysicsQC1-999ENJournal of Nigerian Society of Physical Sciences, Vol 3, Iss 4 (2021)
institution	DOAJ
collection	DOAJ
language	EN
topic	Cooking Oil, Frying, Brookfield Viscometer, Viscosity and Temperature Physics QC1-999
spellingShingle	Cooking Oil, Frying, Brookfield Viscometer, Viscosity and Temperature Physics QC1-999 Terver Daniel F. Eriba-Idoko J. O. Tsor S. T. Kungur E. O. Enokela F. Gbaorun E. C. Hemba A. A. McAsule N. S. Akiiga P. O. Ushie Effects of Repeated Frying on Physical Properties of Cooking Oil obtained from Local Markets in Makurdi Metropolis, Benue State, Nigeria.
description	The viscosity, density and specific gravity of different brands of cooking oil samples locally sourced for in Makurdi have been measured with respect to change in temperature. The viscosity of the different brands of cooking oil was measured with the instrumentality of Brookfield Viscometer. The density and specific gravity were evaluated using the mass of the sampled oil obtained with the help of the density bottle. The result showed a pattern of rapid decrease in viscosity with increase in temperature for the oil samples, while density decrease is observed to be almost linear with increase in temperature for all samples. Amongst the sampled cooking oils, palm kernel showed the least viscosity of 8.6 Pascal-second when measured at 45.200C. This illustrates that palm kernel oil has a relatively low viscous nature at 45.200C as compared to other samples used in this work but cannot be recommended to be used as lubricants in vehicles in place of gasoline because they have very low viscous nature within temperatures far less than 100 0C.
format	article
author	Terver Daniel F. Eriba-Idoko J. O. Tsor S. T. Kungur E. O. Enokela F. Gbaorun E. C. Hemba A. A. McAsule N. S. Akiiga P. O. Ushie
author_facet	Terver Daniel F. Eriba-Idoko J. O. Tsor S. T. Kungur E. O. Enokela F. Gbaorun E. C. Hemba A. A. McAsule N. S. Akiiga P. O. Ushie
author_sort	Terver Daniel
title	Effects of Repeated Frying on Physical Properties of Cooking Oil obtained from Local Markets in Makurdi Metropolis, Benue State, Nigeria.
title_short	Effects of Repeated Frying on Physical Properties of Cooking Oil obtained from Local Markets in Makurdi Metropolis, Benue State, Nigeria.
title_full	Effects of Repeated Frying on Physical Properties of Cooking Oil obtained from Local Markets in Makurdi Metropolis, Benue State, Nigeria.
title_fullStr	Effects of Repeated Frying on Physical Properties of Cooking Oil obtained from Local Markets in Makurdi Metropolis, Benue State, Nigeria.
title_full_unstemmed	Effects of Repeated Frying on Physical Properties of Cooking Oil obtained from Local Markets in Makurdi Metropolis, Benue State, Nigeria.
title_sort	effects of repeated frying on physical properties of cooking oil obtained from local markets in makurdi metropolis, benue state, nigeria.
publisher	Nigerian Society of Physical Sciences
publishDate	2021
url	https://doaj.org/article/25f08f74f10f4323a413de5bb3736e97
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Effects of Repeated Frying on Physical Properties of Cooking Oil obtained from Local Markets in Makurdi Metropolis, Benue State, Nigeria.

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