Liquid specific heat capacity estimation for fatty acids, triacylglycerols, and vegetable oils based on their fatty acid composition

The liquid specific heat capacity of fatty acids can be accurately estimated using the Rowlinson-Bondi method. This method requires the specific heat capacity of ideal gases, the critical temperature, and the acentric factor for each acid. The liquid specific heat capacity of triacylglycerols acid vegetable oils can be estimated using mixture properties corresponding to the fatty acid composition and a correction factor, which accounts for the triacylglycerol form. The experimental data of triacylglycerols were used to produce the generalized correction factor. The estimated values were compared to experimental values and the error was found to be within +/- 5%.