Measurement of Specific Heat Capacity of Vegetable Oils

Abstract

This paper reports the specific heat capacity of ten vegetable oils, such as linseed oil, corn oil, soy bean oil, rape oil, cotton seed oil, peanut oil, rice bran oil, safflower oil, coconut oil, and palm oil. Measurements are carried out by use of a newly-made adiabatic equipment which has stirring heater, and are made in the temperature range of melting point and about 440K at atmospheric pressure. Specific heat capacity of each oil is correlated to temperature by least square method.