Prediction of Vapor Pressure of Edible Vegetable Oils with Solvents at Temperature 348.15 K to 373.15 K from Activation Energy

Edible vegetable oil is a food product extracted from plant seeds and is one of the key ingredients in global cuisine. It plays a vital role in enhancing the flavor, texture, and color of food. Additionally, vegetable oils contain natural antioxidants such as tocopherols, phenolic compounds, and phytosterols, which have health benefits. Vegetable oils play a crucial role in various industries, including food, chemicals, pharmaceuticals, cosmetics, and fuels. Predicting the vapor pressure of vegetable oils and solvents in a two-component phase equilibrium system is essential for solvent extraction processes and their subsequent reuse. This study presents a predictive equation for vapor pressure derived from Gibbs free energy, accounting for the influence of molecular interactions in the two-component phase equilibrium system. The research focuses on three types of vegetable oils: soybean oil, sunflower oil, and canola oil, along with three solvents: methanol, ethanol, and hexane, evaluated at temperatures of 348.15 K to 373.15 K across a molar concentration range of solvent 𝑥1 = 0.2–1.0. The proposed equation is blend = A1+A2𝑥1+A3𝑥212 +(A4+A5𝑥1+A6𝑥21)/ T demonstrates high accuracy, with an average bias of -0.01 and an average absolute deviation (AAD) of 1.030.