Santos, J.C.O., Santos, I.M.G. and Souza, A.G. (2005) Effect of Heating and Cooling on Rheological Parameters of Edible Vegetable Oils. Journal of Food Engineering, 67, 401-405.
https://doi.org/10.1016/j.jfoodeng.2004.05.007

has been cited by the following article:

• TITLE: Temperature Dependence of Density, Viscosity, Thermal Conductivity and Heat Capacity of Vegetable Oils for Their Use as Biofuel in Internal Combustion Engines

  AUTHORS: Augustin Sampawindé Zongo, Gilles Vaïtilingom, Tizane Daho, Christian Caillol, Jean-François Hoffmann, Bruno Piriou, Jeremy Valette, Bila Gérard Segda, Pascal Higelin

  KEYWORDS: Rapeseed Oil, Jatropha Oil, Physical Properties, Group Contribution Method, Energy, Diesel Engine

  JOURNAL NAME: Advances in Chemical Engineering and Science, Vol.9 No.1, January 8, 2019

  ABSTRACT: This work gives tools to overcome the difficulty to determine experimentally physical properties for vegetable oils within the range of temperature typically observed during the injection phase in a diesel engine. Knowing vegetable oils’ physical properties to these ranges of temperature is of fundamental importance when modeling their combustion in diesel engine. However, vegetable oils’ experimental physical properties data are rare in the literature for temperature above 523 K. This paper describes experimental measurements and estimation methods for density, dynamic viscosity, thermal conductivity and heat capacity of vegetable oils for this particular range of temperature. The methodology uses several correlative methods using group contribution approach for each property and compares experimental data with predicted one to select the more accurate model. This work has shown the rapeseed and jatropha oils’ physical properties can be satisfactorily predicted as a function of temperature using group contribution approach.