Investigation of the Specific Heat Capacity, Density and Viscosity of Different Combinations of Groundnut and Palm Kernel Oil

Abstract

The specific heat capacity, density, and viscosity of oil samples are affected by their chemical composition, temperature, and blending ratios. Palm kernel and groundnut oil exhibit distinct physical properties due to their unique compositions. In this work, we combined both oil samples at different ratios, producing 9 combinations and 2 original samples. Groundnut oil has a higher specific heat capacity due to its Medium-Chain Triglycerides (MCTs). Both samples experience a decrease in density as temperature rises, with groundnut oil being slightly denser. Additionally, viscosity decreases exponentially with increasing temperature, and palm kernel oil is more viscous. A comprehensive understanding of these properties in oil mixtures is essential for optimizing their use in various industrial applications. The results demonstrate a relationship between oil composition and heat retention properties. Groundnut oil exhibits a higher specific heat capacity, and increasing palm kernel oil content in the blend leads to a lower heat retention capability. The results characterized the specific heat capacity of groundnut oil, palm kernel oil, and their mixtures. Groundnut oil exhibited a higher specific heat capacity, with values of 2.54 J/g°C for pure groundnut oil and 2.16 J/g°C for pure palm kernel oil. The specific heat capacities of the mixtures followed a linear trend, indicating that the thermal properties of oil mixtures can be predicted based on their composition. These findings have practical implications in food processing and bio-fuel production. The results provide appropriate selection and application of oil blends in thermal systems. This study presents a detailed analysis of these thermo-physical properties for blends of palm kernel oil and groundnut oil in eleven different samples, offering valuable data to expand the existing body of knowledge.