FRANK D.

GUNSTONE (2004) “RAPESEED AND CANOLA OIL Production, Processing, Properties and Uses”
Blackwell Publishing Ltd

Density @ different temperatures

Pantzaris et al. (1985) discussed the following relationship, which incorporated temperature besides IV
(iodine value) and SV (saponification value):

D = 0.8475 + 0.000308SV + 0.000157IV − 0.00068T (4.3)

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: -
http://www.informaworld.com.ezproxy.lib.monash.edu.au/smpp/content~db=all~content=a905634947~frm
=titlelink?words=&hash=3767250899

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

http://www.informaworld.com.ezproxy.lib.monash.edu.au/smpp/content~db=all~content=a905634947~frm
=titlelink?words=&hash=3767250899

45

f(x) = 0 x⁶ − 0 x⁵ + 0 x⁴ − 0 x³ + 0.09 x² − 5.43 x + 150.47

40 R² = 1

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)