Thermal properties of fats and oils. VII. Hydrogenated and unhydrogenated peanut oils

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Abstract
Summary: The heat contents of hydrogenated and unhydrogenated peanut oils have been measured over a temperature range within which the glycerides of the oils changed from a completely solid state to a completely liquid one. The specific heats of the oils in both solid and liquid states have been determined, and the heats of fusion have been calculated to be 21.7 cals./g. and 24.7 cals./g. for unhydrogenated and hydrogenated peanut oils, respectively. Equations were developed for expressing the specific heats of these oils (Cp, cals./g.), in terms of temperature (degrees C.): The relative amounts of solid and liquid glycerides in hydrogenated and unhydrogenated peanut oils at different temperatures over the melting ranges of the respective oils have been estimated from calorimetric data. The relationship between the content of solid glycerides in hydrogenated peanut oil and consistency, as determined by micropenetrations, has been established. From previous determination of the micropenetration of hydrogenated peanut oils and present data, the correlation between the content of solid glycerides and the iodine values of progressively hydrogenates peanut oils has been established. Within the plastic range it is estimated that the reduction of iodine value by 1 unit increases the content of solid glycerides of progressively hydrogenated peanut oil by approximately 2%.

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