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Liquid specific heat capacity estimation for fatty acids, triacylglycerols, and vegetable oils based on their fatty acid composition
Author(s) -
Morad Noor Azian,
Kamal A.A. Mustafa,
Panau F.,
Yew T.W.
Publication year - 2000
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/s11746-000-0158-6
Subject(s) - kuala lumpur , composition (language) , engineering , library science , chemistry , computer science , business , art , literature , marketing
The liquid specific heat capacity of fatty acids can be accurately estimated using the Rowlinson-Bondi method. This method requires the specific heat capacity of ideal gases, the critical temperature, and the acentric factor for each acid. The liquid specific heat capacity of triacylglycerols and vegetable oils can be estimated using mixture properties corre- sponding to the fatty acid composition and a correction factor, which accounts for the triacylglycerol form. The experimental data of triacylglycerols were used to produce the generalized correction factor. The estimated values were compared to ex- perimental values and the error was found to be within ± 5%. Paper no. J9307 in JAOCS 77, 1001-1005 (September 2000). A critical review of the existing estimation methods and their reliability in the estimation of physical properties of triacyl- glycerols and palm oil has been given by Noor Azian et al. (1). It can be deduced from this review that the method pro- posed by Phillips and Mattamal (2) for estimating liquid spe- cific heat capacity is rather specific and no generalization can be drawn from this method. On the other hand, the method proposed by Halvorsen et al. (3) for the estimation of liquid density of triacylglycerols and oil mixtures is rather attractive and may be extended to other properties. The fact that the properties of different types of oil can be estimated using the method makes it doubly at- tractive. This paper proposes an estimation method for specific heat capacity of fatty acids, triacylglycerols, and vegetable oils uti- lizing experimental data obtained in this work based on the approach proposed by Halvorsen et al. (3) for liquid density EXPERIMENTAL PROCEDURES The specific heat capacity of simple triacylglycerols (trilaurin, trimyristin, tripalmitin, and tristearin); mixed triacylglycerols (1,2-dimyristoyl-3-oleoyl (MMO), 1,2-dimyristoyl-3-palmi- toyl (MMP), 1,2-dipalmitoyl-3-oleoyl (PPO), and 1,2-dioleoyl- 3-palmitoyl (OOP)); 1,3-dipalmitoyl-2-oleoyl (POP); 1-palmi- toyl-2-oleoyl-3-stearoyl (POS); 1,3-distearoyl-2-oleoyl (SOS); 1-palmitoyl-2,3-dioleoyl (POO); 1,2-dioleoyl-3-stearoyl (OOS); triolein (OOO); refined, bleached, deodorized palm oil (RBDPO), and cocoa butter were determined using a Seiko (Seiko Instrument Inc., Tokyo, Japan) heat-flux differential