Prediction of vapor pressure and heats of vaporization of edible oil/fat compounds by group contribution

Publication: Research - peer-reviewJournal article – Annual report year: 2013

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In the present work, a group contribution method is proposed for the estimation of vapor pressures and heats of vaporization of organic liquids found in edible fat/oil and biofuel industries as a function of temperature. The regression of group contribution parameters was based on an extensive databank (2036 values) composed by fatty compounds, i.e., fatty acids, methyl-, ethyl-, propyl- and butyl- esters, fatty alcohols, tri-, di- and monoacylglycerols and hydrocarbons. This new methodology gives improved predictions when compared to a prior group contribution equation (Ceriani and Meirelles, 2004) due to the inclusion of new experimental data for fatty esters and partial acylglycerols (besides hydrocarbons) and critical points, and a new temperature dependency. Heats of vaporization are properly described as a function of reduced temperature up to the critical condition.
Original languageEnglish
JournalFluid Phase Equilibria
Pages (from-to)53-59
StatePublished - 2013
CitationsWeb of Science® Times Cited: 10


  • Vapor pressure, Heat of vaporization, Fatty compounds, Biodiesel, Organic liquids, Group contributions
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ID: 12664764