In this work, the evaporation characteristics of different pure vegetable oils (cottonseed oil,
jatropha oil, and rapeseed oil), domestic fuel oil (DFO) and blends of domestic fuel oil and
cottonseed oil have been studied using the fibre-suspended droplet evaporation technique.
The constants of evaporation of pure products were determined as well as the influence of
the proportion of DFO fraction on the mechanisms of vaporization process of cottonseed
oil in the temperature range of 578 Ke917 K under atmospheric pressure. The results show
that the DFO evaporates completely in the range of temperatures considered in contrast to
vegetable oils that vaporize completely only for temperatures higher than or equal to 773 K.
Above 873 K, the behaviour of vegetable oils becomes similar to a single component
product and the d2 law is respected. At a given temperatures range, constants of evaporation of the three vegetable oils are of the same order of magnitude. The results also show
that blends of cottonseed oil and DFO vaporize following a sequential distillation mechanism: DFO is evaporating first, followed by a transient phase, and then cottonseed oil
vaporizes following the same trends than observed for pure vegetable oils. For low
percentages of cottonseed oil (
40%) in the mixture, formation of bubbles can be observed
at the end of the process at 684 K. When the concentration of vegetable oil in the droplet
increases, the mechanism of pure diffusion becomes predominant.

Pure vegetable oil Domestic fuel oil Blends Droplet Vaporization