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Specific Heat of Olive Oil to 356 MPa

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Journal of the American Oil Chemists' Society

Abstract

We measured the velocity of sound in olive oil under pressure with the Brillouin light scattering technique. Using the values for the density and the thermal conductivity that have only recently been reported, we calculated the adiabatic compressibility and the isobaric specific heat up to 356 MPa and the thermal diffusivity up to 200 MPa. The specific heat displays a maximum at 124 MPa, suggesting a possible phase transition around this pressure. Apart from the theoretical and practical importance of these results for the food industry and beyond, this work shows that Brillouin light scattering and macroscopic methods are complementary and can be employed to measure thermophysical parameters of food liquids under pressure.

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Acknowledgments

We thank Lili Gao and Dr. Jiyong Zhao for lending us the diamond anvil cell and Dr. Harald Sinn for his valuable comments on the manuscript. This research was partially supported by COMPRES, the Consortium for Materials Properties Research in Earth Sciences under NSF Cooperative Agreement EAR 06-49658. This work was performed at GeoSoilEnviroCARS (Sector 13), Advanced Photon Source (APS), Argonne National Laboratory. GeoSoilEnviroCARS is supported by the National Science Foundation - Earth Sciences (EAR-0622171) and Department of Energy - Geosciences (DE-FG02-94ER14466). Use of the Advanced Photon Source was supported by the U. S. Department of Energy, Office of Science, Office of Basic Energy Sciences, under Contract No. DE-AC02-06CH11357. Argonne National Laboratory is operated by The University of Chicago under contract with the U.S. Department of Energy, Office of Science.

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Author notes

  1. Innokenty Kantor

    Present address: European Synchrotron Radiation Facility, 38000, Grenoble, France

Authors and Affiliations

  1. Advanced Photon Source, Argonne National Laboratory, Argonne, IL, 60439, USA

    Bogdan M. Leu, Hasan Yavaş & Innokenty Kantor

  2. Department of Geology, University of Illinois, Urbana, IL, 61801, USA

    Hasan Yavaş

  3. GeoSoilEnviroCARS, University of Chicago, Chicago, IL, 60637, USA

    Vitali B. Prakapenka

Authors
  1. Bogdan M. Leu
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  2. Hasan Yavaş
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  3. Innokenty Kantor
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Correspondence to Bogdan M. Leu.

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Leu, B.M., Yavaş, H., Kantor, I. et al. Specific Heat of Olive Oil to 356 MPa. J Am Oil Chem Soc 87, 1517–1520 (2010). https://doi.org/10.1007/s11746-010-1635-5

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  • DOI: https://doi.org/10.1007/s11746-010-1635-5

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