Thermal Behaviour of Vegetable Oils: Influence of Viscosity, Composition, and Convection

Abstract

Understanding the thermal behaviour of different vegetable oils when exposed to heat is important in contexts ranging from thermal processing to cooking. This experiment investigated temperature variation in Canola, Sunflower, Sesame, and Mustard oils, as well as sunflower - mustard blends, during a two-minute passive heating process. To observe how heat is transferred through the fluid, temperatures were recorded at the bottom, middle, and top of each sample. Results showed that viscosity was the dominant factor influencing heat distribution. Canola, the most viscous oil, developed the strongest temperature gradients, while mustard oil heated more uniformly due to lower viscosity, allowing stronger convection currents. Sunflower and sesame oils produced intermediate results, with sesame showing relatively fast heat transfer. The oil blends displayed heating patterns between those of the pure oils, with higher sunflower content leading to faster and more efficient top heating. Despite variability associated with timing, mixing precision, and equipment inconsistencies, our results aligned with expected physical properties. These results demonstrate how relatively simple heat profiling can offer valuable insights into thermal and fluid behaviour.