Empirical models to correlate the basic physical and chemical indices of modified rice bran and mustard oil

Figures & data

Table 1. Akerlof and Oshry’s model equation relating dielectric constant and temperatureε_r = A/T + B + C×T + D×T².

Oil	Sample	A × 10^6	B × 10^4	C	D	R^2	Std. error
Rice bran oil	Pure	2.34	−1.9	52.25	−0.05	0.990	0.197
	Heated	29.74	−27.1	823.0	−0.83	0.996	0.149
	Pure + heated	21.68	−19.7	599.3	−0.61	0.997	0.094
	Pure + oleic	9.78	−8.8	265.5	−0.27	0.997	0.066
Mustard oil	Pure	12.14	−11.03	335.0	−0.34	0.994	0.127
	Heated	3.86	−3.89	−128.2	0.14	0.990	0.207
	Pure + heated	1.10	−0.78	18.71	−0.01	0.990	0.174
	Pure + oleic	18.27	−16.8	518.5	−0.53	0.996	0.236

Table 2. Correlation equation relating dielectric constant and temperature ε_r = A log T + B.

Oil	Modified oil	A× 10^−3	B	R^2	SEE
Rice bran oil	Pure	−1.26	0.896	0.962	0.183
	Heated	−0.43	0.565	0.984	0.012
	Pure + heated	−1.02	0.808	0.985	0.051
	Pure + oleic	−1.001	0.705	0.972	0.060
Mustard oil	Pure	−3.11	0.579	0.965	0.019
	Heated	−2.87	0.591	0.975	0.013
	Pure + heated	−3.35	0.611	0.922	0.058
	Pure + oleic	−3.73	0.578	0.978	0.015

P value ≤ 0.0005.

Table 3. Andrade model equation relating viscosity and temperature Linear: η = A+BT.

Type of oil	Values	A	B	R^2	Significance
Rice bran oil	Pure	−1.636	571.6	0.969	0.0001
	Heated	−1.767	618.7	0.869	0.0003
	Pure + heated	−1.412	497.4	0.887	0.0001
	Pure + oleic	−0.991	349.5	0.916	0.0001
Mustard oil	Pure	−1.306	461.7	0.950	0.0001
	Heated	−1.672	588.6	0.964	0.0001
	Pure + heated	−1.435	507.7	0.979	0.0001
	Pure + oleic	−1.230	433.1	0.987	0.0001

Table 4. Andrade model equation relating viscosity and temperature non-linear: η = A+B/T+C/T².

Type of oil	Values	A × 10^5	B × 10^8	C	R^2	Std. error
Rice bran oil	Pure	−9.07	1.74	1185	0.992	2.641
	Heated	−30.5	5.21	4492	0.981	5.101
	Pure + heated	−22.22	3.82	3258	0.990	3.638
	Pure + oleic	−13.55	2.35	1970	0.991	1.712
Mustard oil	Pure	−10.87	s1.97	1514	0.985	2.557
	Heated	−10.40	1.96	1391	0.988	2.917
	Pure + heated	−7.69	1.48	1005	0.987	2.322
	Pure + oleic	−4.66	0.96	560.1	0.989	4.439

Table 5. Wright’s ASTM model equation relating viscosity and temperature ln ln fn (ƞ) = A + B×ln T.

Type of oil	Values	A	B	R^2	Significance
Rice bran oil	Pure	−3.691	22.61	0.995	0.0001
	Heated	−3.104	19.25	0.997	0.0001
	Pure + heated	−2.981	18.51	0.997	0.0001
	Pure + oleic	−3.226	19.83	0.990	0.0001
Mustard oil	Pure	−3.034	18.80	0.998	0.0001
	Heated	−3.058	18.99	0.991	0.0001
	Pure + heated	−2.960	18.41	0.990	0.0001
	Pure + oleic	−3.546	21.72	0.993	0.0001

Table 6. Constants and regression coefficient values for ln η = A/ln ε_r + B equation relating viscosity with dielectric constant.

Type of oil	Values	A	B	R^2 value	Standard error
Rice bran oil	Pure	−2.39	10.98	0.987	0.046
	Heated	−1.60	7.64	0.933	0.013
	Pure + heated	−4.83	12.36	0.928	0.113
	Pure + oleic	−4.51	17.62	0.995	0.126
Mustard oil	Pure	−0.22	1.82	0.967	0.019
	Heated	−0.074	1.24	0.921	0.029
	Pure + heated	−0.126	1.44	0.977	0.013
	Pure + oleic	−−0.28	2.04	0.993	0.020

Table 7. Basic chemical and physical quality factors of modified vegetable oil.

Parameter	RBO	RBOH	RBO+H	RBO+O	MO	MOH	MOH+H	MO+O
SV (mgKOH/g)	200.2 ± 0.2	187.8 ± 1.01	198.2 ± 0.8	206.8 ± 0.4	183.8 ± 1.1	182.5 ± 0.02	180.93 ± 0.27	194.7 ± 0.4
IV (g I2/100 g)	105.3 ± 0.03	99.8 ± 0.25	102.8 ±0.07	108.8 ± 0.01	97.9 ± 0.05	95.8 ± 0.04	98.04 ± 0.2	101.04 ± 0.02
PV mEqO2/kg	3.9 ±0.04	11.7 ± 0.2	7.5 ± 0.6	5.68 ± 0.1	14.7 ± 0.1	16.6 ± 0.2	33.2 ± 0.1	7.5 ± 0.03
AV mg KOH/g	1.396 ± 0.01	0.45 ± 0.04	1.19 ± 0.07	56.46 ± 0.03	2.79 ± 0.15	2.14 ± 0.27	2.48 ± 0.02	64.16 ± 0.06
FFA	4.34 ± 0.2	2.3 ±0.06	2.86 ± 0.01	32.25 ± 0.14	5.97 ± 0.7	1.58 ± 0.02	1.36 ± 0.04	36.4 ± 0.3
Viscosity × 10^−6m^2/s	65.24 ± 0.46	100.08 ± 1.6	83.45 ± 0.08	56.69 ± 0.25	74.81 ± 0.8	80.01 ± 0.9	75.85 ± 0.06	60.89 ± 0.03
Dielectric constant	2.6 ± 0.08	2.9 ± 0.1	2.66 ± 0.03	2.32 ± 0.2	2.95 ± 0.05	3.01 ± 1.04	3.13 ± 0.08	2.8 ± 0.02

All indices are measured at room temperature (30°C).

RBO – Rice bran oil.

MO – Mustard oil.

H suffix – Heated oil.

+ H suffix – Unheated oil + Heated oil.

+ O suffix – Unheated oil + Oleic acid.

Figure 1. Dependence of dielectric constant with temperature of modified rice bran and mustard oils.

Figure 2. Variation of viscosity with temperature of modified rice bran and mustard oils.

Figure 3. Dependency of dielectric constant with (a) IV (iodine value), (b) PV (peroxide value), and (c) SV (saponification value).