Viscosities of vegetable oils and fatty acids

Authors

Hossein Noureddini, Department of Chemical Engineering, University of Nebraska-LincolnFollow
B C. Teoh, Department of Chemical Engineering, University of Nebraska-Lincoln
L Davis Clements, Department of Chemical Engineering, University of Nebraska-Lincoln

Date of this Version

December 1992

Comments

This article was published in © Journal of American oil Chemists' society, JAOCS Vol 69,No 12, 1189 - 1191(December 1992) © American Oil Chemists' Society. Published version of this article is available at publisher site: http://www.aocs.org

Abstract

Data for viscosity as a function of temperature from 24 to llO°C (75 to 230°F) have been measured for a number of vegetable oils (crambe, rapeseed, corn, soybean, milk- coconut, lesquerella) and eight fatty acids in the from Cg to CZZ 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 llO°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.