Canola oil, or canola for short, is a vegetable oil derived from rapeseed that is low in erucic acid, as opposed to colza oil. There are both edible and industrial forms produced from the seed of any of several cultivars of rapeseed Brassicaceae family of plants, namely cultivars of Brassica napus L., Brassica rapa subsp.
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refer this website.
www.canolacouncil.org
(canola oil physical chemical properties)
Hello,
In the case of specific heat determination, I would recommend to use the simple equation, it works quite good for most of the products: Cp=XCp_water+YCp_fats+ZCp_protein+VCp_ash
Where X,Y,Z and V are mass fractions of the compounds.
Usually Cp of proteins and ash is around 1.7-1.8 kJ/kgK you can find it easily in any book of food engineering.
Cp of water is known
Cp of fats vary in a range between 1.5 to 2.0 kJ/kgK
This equation will give error in the range +/-10% Another option is to determine it by some measurements.
Regards
Ignat
Take a look on table 6 of this article below.
https://ac.els-cdn.com/S026087741500223X/1-s2.0-S026087741500223X-main.pdf?_tid=4f907870-9ab7-4516-a010-87dd8401f83d&acdnat=1520358784_a648bbc26db880310e7b708fd7d86e14
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