VISCOSITIES OF VEGETABLE-OILS AND FATTY-ACIDS

被引：245

作者：

NOUREDDINI, H

TEOH, BC

CLEMENTS, LD

机构：

[1] Department of Chemical Engineering, University of Nebraska-Lincoln, Lincoln, NE, 68588-0126

来源：

JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY | 1992年 / 69卷 / 12期

关键词：

FATTY ACIDS; VEGETABLE OILS; VISCOSITY;

D O I：

10.1007/BF02637678

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

Data for viscosity as a function of temperature from 24 to 110-degrees-C (75 to 230-degrees-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 C22. 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-degrees-C (75-degrees-F), or the melting point of the substance, to 110-degrees-C (230-degrees-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.

引用

页码：1189 / 1191

页数：3

共 7 条

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CLEMENTS, LD
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