TABLe 2.4
Phy o h m
si c e
ic al
Pr operties
of V g
e et able
Oils
Kinematic
Carbon
Higher
Ash
Sulfur

Viscosity

Residue
Cetane
Heating Value
Content
Content
Iodine
Saponification

Vegetable Oil

(cSt)
(m, %)
Number
(MJ/kg)
(wt, %)
(wt, %)
Value
Value
Cottonseed
33.7
0.25
33.7
39.4
0.02
0.01
113.20
207.71

Poppyseed

42.4
0.25
36.7
39.6
0.02
0.01
116.83
196.82
Rapeseed
37.3
0.31
37.5
39.7
0.006
0.01
108.05
197.07
Safflower
31.6
0.26
42.0
39.5
0.007
0.01
108.05
190.3
Sunflower
34.4
0.28
36.7
39.6
0.01
0.01
91.76
210.34
Sesame seed
36.0
0.25
40.4
39.4
0.002
0.01
91.76
210.34
Linseed
28.0
0.24
27.6
39.3
0.02
0.02
120.96
205.68
Wheat grain
32.6
0.23
35.2
39.3
0.02
0.02
120.96
205.68
ow
Corn narr
35.1
0.22
37.5
39.6
0.01
0.01
119.41
194.14
Castor
29.7
0.21
42.3
37.4
0.01
0.01
88.72
202.71
Soybean
33.1
0.24
38.1
39.6
0.006
0.01
69.82
220.78
Bay laurel leaf
23.2
0.20
33.6
39.3
0.03
0.02
105.15
220.62
Peanut
40.0
0.22
34.6
39.5
0.02
0.01
119.55
199.80
Hazelnut kernel
24.0
0.21
52.9
39.8
0.01
0.02
98.62
197.63
Walnut kernel
36.8
0.24
33.6
39.6
0.02
0.02
135.24
190.82
Almond kernel
34.2
0.22
34.5
39.8
0.01
0.01
102.35
197.56
Olive kernel
29.4
0.23
49.3
39.7
0.008
0.02
100.16
196.83
Sour ce:
From Demirbas, A., Energy Conversion and Management,
44, 2093–2109, 2003. Reproduced with permission from Elsevier publications.
27
Vegetable Oils