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Viscosities of vegetable oils and fatty acids
Author(s) -
Noureddini H.,
Teoh B. C.,
Davis Clements L.
Publication year - 1992
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/bf02637678
Subject(s) - chemistry , rapeseed , distillation , boiling point , viscosity , mixing (physics) , vegetable oil , thermodynamics , chromatography , organic chemistry , food science , physics , quantum mechanics
Data for viscosity as a function of temperature from 24 to 110°C (75 to 230°F) have been measured for a number of vegetable oils (crambe, rapeseed, corn, soybean, milk‐weed, coconut, lesquerella) and eight fatty acids in the range from C 9 to C 22 . The viscosity measurements were performed according to ASTM test methods D 445 and D 446. Several correlations were fitted to the experimental data. Correlation constants for the best fit are presented. The range of temperature in which the correlations are valid is from 24°C (75°F), or the melting point of the substance, to 110°C (230°F). The correlation constants are valuable for designing or evaluating such chemical process equipment as heat exchangers, reactors, distillation columns, mixing vessels and process piping.