FRANK D. GUNSTONE (2004) “RAPESEED AND CANOLA OIL Production, Processing, Properties and Uses” Blackwell Publishing Ltd

Density @ different temperatures

Pantzaris et al. (1985) discussed the following relationship, which incorporated temperature besides IV (iodine value) and SV (saponification value):

D = 0.8475 + 0.000308SV + 0.000157IV − 0.00068T (4.3)

where D= apparent density (g/ml), SV = saponification value, IV = iodine value and, T = temperature (°C)

Cp @ different temperatures

For vegetable oils, it is largely independent of molecular weight, but is associated with unsaturation level (Timms, 1985). It is influenced by temperature (Formo, 1979) as follows:

Cp = 1.9330 + 0.0026T

Additional: - http://www.informaworld.com.ezproxy.lib.monash.edu.au/smpp/content~db=all~content=a905634947~frm=titlelink?words=&hash=3767250899

20 40 60 80 100 120 140 160 180 2002

2.2

2.4

2.6

2.8

f(x) = 0.0030992658509455 x + 2.08929558769003

Temperature (C)

Spec

ific H

eat o

f Can

ola

Oil

(kJ/

kg.K

)

Viscocity @ different temperature

http://www.informaworld.com.ezproxy.lib.monash.edu.au/smpp/content~db=all~content=a905634947~frm=titlelink?words=&hash=3767250899

20 40 60 80 100 120 140 160 180 2000

5

10

15

20

25

30

35

40

45

f(x) = 2.11113E-11 x⁶ − 0.0000000158244 x⁵ + 0.00000507942 x⁴ − 0.000897659 x³ + 0.0927934 x² − 5.429198 x + 150.4711R² = 0.99981091582771

Temperature (C)

Visc

ocity

of C

anol

a O

il (m

Pa s)