ARD

:

Average relative deviation,%

T_ref

:

Reference temperature, K

C_lp

:

Liquid phase specific heat

V_c

:

Critic volume, cm³/mol

C_p

:

Heat capacity

W

:

Acentric factor

$C_p^{°}$

:

Ideal gas heat capacity, kj/kmol K

x_i

:

Mole fraction of component i

E_v

:

Estimated value

Z_RAi

:

Rackett parameter of component i

F_c

:

Correction factor

Δl_b

:

Thermal conductivity group contribution

L_v

:

Litterature value

Δl_cor

:

Thermal conductivity correction factor

M_W

:

Molecular weight

Δμ_a

:

Jöback groups’ contributions a

M_Wi

:

Molecular weight of component i

Δμ_b

:

Jöback groups’ contributions b

N

:

Number of data points

Δμ_M

:

Group contributions factors

T_br

:

Quotient of the boiling temperature, K

l₀

:

Reference thermal conductivity

N_frag

:

Fragment number

l_L

:

Liquid thermal conductivity

N_k

:

Number of group k

μ⁺

:

Compound class group contribution

P_ci:

:

Critical pression of component i

μ_L

:

Liquid dynamic viscosity

R

:

Universal gas constant

ρ_oil

:

Density of vegetable oil

T_R

:

Reduced temperature, K

ρ_ref

:

Density at reference temperature