Study of changes in specific heat capacity of unrefined vegetable oils depending on fatty acid composition and temperature

Obtaining reliable calculation ratios for determining specific heat capacity is necessary when creating equipment and in technological processes. The study obtained experimental data on the temperature dependences of the specific heat capacity of unrefined edible vegetable oils in the temperature range from 40 °C to 140 °C. Calculation ratios were formed to determine the temperature dependence of the specific heat capacity of various groups of vegetable oils. The presented results can be used not only in oil and fat production, but also for solving other scientific and technical problems.