COOLING RATE AND DENSITY OF DIFFERENT EDIBLE OIL SAMPLE
This project is about the cooling rate and density of different edible oil sample, It is suitable for final year research project work for both Polytechnic and University Undergraduate. The project is made up of 5 chapters, well arranged and have been properly vetted by qualified lecturers and presented in accredited recognized tertiary institutions
ABSTRACT
From the result of this analysis, the rate of cooling of four edible oil samples selected plays a very important roles in food products, they are as carriers of fat soluble vitamins, A, B, E and K. Vegetable oils are mostly used for cooking and frying of food, cosmetics, pharmaceutical and chemical industries. The four types of vegetable oil samples were used for this research work and from the result, it was obtained that sample C (Tera oil) and sample D (palm oil has the highest or the same highest rate of cooling which was 1.333oC/min, followed by sample A (Mamador oil) with a cooling rate of 1.00 oC/min, and lastly followed by sample B (Kings oil) with the cooling rate of 0.750 oC/min. And it was observed that the rate of cooling of the selected samples of the edible oil is below the world standard which is 2.200j/g0c (specific heat capacity). Using the vegetable oil samples the density of the oils used was determined. The density of sample A (Mamador oil) and sample D (palm oil) has the same highest density value of 8.98 x 10-4 kg/cm3 follow by sample B (King oil) which has 8.68x 10-4 kg/cm3 follow by sample c (Tera oil) with 8.2x 10-4 kg/cm3.
TABLE OF CONTENTS
Title page- – – – – – – – – i
Certification- – – – – – – – ii
Dedication- – – – – – – – – iii
Acknowledgements- – – – – – – iv
Abstract- – – – – – – – – v
Table of Contents- – – – – – – – vi
CHAPTER ONE: INTRODUCTION
1.1 Background of the Study- – – – – – 1
1.2 Aim and Objective of the Study- – – – – 3
1.2.1 Aim of the Study- – – – – – – – 3
1.2.2 Objectives of the Study- – – – – – – 3
1.3 Scope and Limitation of the Study- – – – – 4
1.4 Definition of Terms – – – – – – 4
CHAPTER TWO: LITERATURE REVIEW
2.1 Heat Energy – – – – – – – – 5
2.2 Temperature and Measurement – – – – – 6
2.3 Methods of Heat Transfer – – – – – – 7
2.4 Colling Rate – – – – – – – 10
2.5 Newton Law of Colling – – – – – – 11
2.6 Concept of Density – – – – – – 12
2.6.1 Application of Newton’s Law of Colling in Oil – – 14
CHAPTER THREE: MATERIALS AND METHOD
3.0 Material and Method- – – – – – – 16
3.1 Materials Used – – – – – – – 16
3.2 Method/Procedures – – – – – – 16
CHAPTER FOUR
4.0 Results and Discussion- – – – – – – 18
4.1 Result- – – – – – – – – 18
4.2 Discussion- – – – – – – – – 33
CHAPTER FIVE
5.0 Conclusion and Recommendation- – – – – 35
5.1 Summary – – – – – – – – 35
5.2 Conclusion- – – – – – – – – 36
5.3 Recommendation- – – – – – – – 37
References
CHAPTER ONE: INTRODUCTION
1.1 Background of the Study
Cooling rate is the slope of the cooling curve at any point; or the process of removing heat from a system, which typically result in a lower temperature and / or phage change. The cooling rate has unit of degree unit – time, thus the constant has units of 1/ unit-time ( Rose, 2000).
Newton’s law of cooling is applied in a wide range of contest in applied science. in physic Newton’s law principle is used in measurement of the heat losses to the surrounding during experimental.
The law governing the cooling of hot bodies by convection first appeared in a paper read by Newton at the Royal Society on 28 may 1701 and published anonymously in philosophical transaction for march and April 1701( David 2009)
The law states that the rate of heat loss per unit area from body is directly proportional to the temperature difference between body and the sorroundin fluid medium in contact with the body it as realized from as early as 1740 at least that Newton’s model was not applicable to all situation and question seems to have been a matter of much debate throughout the 18thanmd 19th centuries (Salazar, 2003).
Distinction current arising from the heating of the surrounding medium directly by the cooling body on the other hand, and by convection current resulting from external influence (force cooling) on the other.
Heat is the transfer of energy across the boundary of a system, driven by a temperature difference between the system and its surrounding environment. At moderate temperature, the two mechanism for heat transfer are conduction and convection, but the overall of the issue is a transfer of molecular kinetic energy from hoyer zone to colder zones of the system or the environment as stated in the early article by Bridgman 1923, Osida (1939), and Mohanty (1951) from a heat- transport point of view, the two key properties of fluid carrier are thermal conductivity (λ) and thermal diffusivity (D). thermal conductivity is define by Fourier’s law (Boles et al.,2011).
1.2 Aims and Objective of the study
1.2.1 Aim of the Study
The aims of this research work is to determine the cooling rate of different edible oil sample.
1.2.2 Objective of the Study
- To compare the result of this analysis with the work of other researcher.
- To make recommendation and suggestion for further studies base on the result obtained from this study.
1.3 Scope and Limitation of the Study
The scope of the study is centered to determine the cooling rate of edible oil. Due to lack of adequate facility and financial constraint this research is limited to cooling rate of four different edible oil samples.
1.4 Definition of Terms
Newton’s Law of Cooling: state that the rate of heat loss of the body is directly proportional to the difference in the temperature between the body and its sounding provided the temperature difference in small and the nature of radiating surface remains same.
