Moreover, the by-product and waste residual from any industry can add value by using it as the main raw material for the alternative energy industry. For example, a large amount of palm productivity in Asia leads to the use of palm oil as industrial raw material. Vegetable oil feedstocks for the industrial plant are generally applied following the agricultural potential in each topography. The chemical composition of this oil consists of triacylglycerol (almost 95%) and diacylglycerol (approximately 5%) which is suitable for a cooking ingredient and widely used as an alternative fuel in the energy industry. Vegetable oil is an extracted plant oil which commonly in liquid form. However, the proposed model indicates the use of a combination between molecule structure and thermodynamic parameters by its model mismatch reduction and proves to be a handle for precisely predicting surface tension in the case of vegetable oil. The comparison results of the predictive model show the acceptable predicting value in all predictive models, with an overall average absolute deviation (%AAD) of 0.38% for the proposed model, 2.28% for the Eliezer model, and 2.74% with the Esteban model at 293.15 K, while the overall %AAD at 313.15 K presents 0.21% for the proposed model and 9.08% with the Parachor model. Three common regression models such as the Parachor model and two literature physical relation models are used as the comparative model at 293.15 K and 313.15 K, respectively. The proposed model is formulated by the concept of the Gibbs energy additivity method (GEAM) which apply two properties of oils composition such as the number of carbon atoms ( z) and the number of double bonds ( n d) of fatty acid at various temperatures to predict surface tension through the regression model. The six economic saturated/unsaturated vegetable oil samples (rapeseed, sunflower, soybean, palm, corn, and grapeseed oil) are used as the comparison cases for the predictive model of surface tension. Therefore, this research focuses on the predictive model of fuel oil surface tension through the outstanding alternative fuel for combustion engines such as vegetable oil which is biodegradable, less toxic, has potential in domestic production, and has energy content close to diesel fuel. ![]() Very similar to the rest of vegetable oils.The surface tension of fuel oil is one important property of the engine combustion process which is correlative to other oil physical and chemical properties. Specifically, if we talk about olive oil, its value varies between 0.913 and 0.916 kg / l at a temperature of 20 º. We clearly verify that this density is different and lower than that of water, which is why it does not mix and remains on its surface. The values taken by the densities of the different types of vegetable and mineral oils at a temperature of 20º vary between 0.840 and 0.960 Kg / l. Thus, if we take the density of water, which is 1 kg / l, it can serve as a reference to become aware of the density of an element. And it also has different density.Īnd how is density measured? For this, a measure of weight per volume is used, for example the Kilogram / liter. On the other hand, mineral oil comes from the distillation of crude oil, being a clear oil, without color or smell. And each vegetable oil has a different density. The origin of vegetable oil, as its name indicates, from different vegetables such as olives, coconut, palm, etc. ![]() It is convenient to clarify first of all that there are two types of oils: vegetable and mineral. In addition, the type of oil also influences its density. And if the temperature drops, the opposite happens. Thus, when the temperature increases and the oil expands, its density decreases. The density of the oil depends on several factors, it is a property that changes with temperature and the type of oil observed. And we are right, but how is it measured and in what measurement values? Density of olive oil ![]() And especially the density of olive oil, which is the oil that is used for cooking in many countries.Īt first glance, and by common sense, we already guessed that the density of olive oil is less than water since it remains on its surface. Hello everyone! Surely when we observe how water and oil are not mixed, we will have wondered what the density of the oil is.
0 Comments
Leave a Reply. |