DENSITY-ESTIMATION FOR FATTY-ACIDS AND VEGETABLE-OILS BASED ON THEIR FATTY-ACID COMPOSITION

The liquid density of fatty acids can be accurately estimated by the m odified Rackett equation over a wide range of temperatures. The modifi ed Rackett equation requires the critical properties and an empirical parameter, Z(RA), for each acid as the basis for computing density as a function of temperature. The liquid density of vegetable oils can be estimated by using mixture properties corresponding to the fatty acid composition and a correction for the triglyceride form. The density p rediction is explicitly temperature-dependent.