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GUNSTONE (2004) “RAPESEED AND CANOLA OIL Production, Processing, Properties and Uses”
Blackwell Publishing Ltd
Pantzaris et al. (1985) discussed the following relationship, which incorporated temperature besides IV
(iodine value) and SV (saponification value):
where D= apparent density (g/ml), SV = saponification value, IV = iodine value and, T = temperature (°C)
Cp @ different temperatures
For vegetable oils, it is largely independent of molecular weight, but is associated with unsaturation level
(Timms, 1985). It is influenced by temperature (Formo, 1979) as follows:
Cp = 1.9330 + 0.0026T
Additional: -
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2.8
f(x) = 0 x + 2.09
Specific Heat of Canola Oil (kJ/kg.K)
2.6
2.4
2.2
2
20 40 60 80 100 120 140 160 180 200
Temperature (C)
Viscocity @ different temperature
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45
35
Viscocity of Canola Oil (mPa s)
30
25
20
15
10
0
20 40 60 80 100 120 140 160 180 200
Temperature (C)