Abstract
The oil correction calculation gives rise to a large error in dilatation readings, particularly at low temperatures, and this error is reflected in the derived regression models. A more absolute measurement technique than normal dilatometery methods is thus necessary if accurate models are required. The optimisation program developed for synthesising oil mixtures is simple in concept, easy to use and gives good results provided a realistic dilatation contour is specified.
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References
Boekenoogen, H.A. Analysis and Characterisation of Oil Fats and Fat Products, 1966 Vol. 1. (Chichester: John Wiley — Interscience Publications).
Perry, J.H. Chemical Engineers Handbook, 1963, 4th Edn. (New York: McGraw-Hill Book Co.).
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© 1973 Springer-Verlag Berlin Heidelberg
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Gray, J.O., Ainsley, J.A. (1973). The modelling of edible oil fat mixtures. In: Conti, R., Ruberti, A. (eds) 5th Conference on Optimization Techniques Part I. Optimization Techniques 1973. Lecture Notes in Computer Science, vol 3. Springer, Berlin, Heidelberg. https://doi.org/10.1007/3-540-06583-0_10
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DOI: https://doi.org/10.1007/3-540-06583-0_10
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