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Estimation of the sharma constant and thermoacoustic properties of vegetable oils
Author(s) -
Subrahmanyam M. S. R.,
Vedanayagam H. Sumathi,
Venkatacharyulu P.
Publication year - 1994
Publication title -
journal of the american oil chemists' society
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.512
H-Index - 117
eISSN - 1558-9331
pISSN - 0003-021X
DOI - 10.1007/bf02540471
Subject(s) - isochoric process , volume (thermodynamics) , thermodynamics , constant (computer programming) , compressibility , castor oil , sunflower oil , mathematics , chemistry , physics , food science , organic chemistry , computer science , programming language
The density and volume of four Indian edible vegetable oils, sunflower, rice bran, groundnut and coconut, and one Indian nonedible oil, castor oil, have been experimentally determined. The values obtained were used to estimate the volume expansivity α, hence the thermoacoustic parameters, such as the Sharma constant S 0 , the isochoric temperature coefficient of internal pressure [ d l n P i d l n T ] * V , the isochoric temperature coefficient of volume expansiond l n α d l n TV , reduced volume V ˜ , reduced compressibility β ˜ and the Huggins parameter F. The results obtained show that the Sharma constant S 0 has the same characteristic value of 1.11±0.01 for the five oils, thus establishing the constancy of the Sharma parameter. All the other parameters are of the expected order of magnitude; however, in all cases there is a uniform deviation at 293°K, which can be attributed to the behavior of density and volume at this temperature.