Table 3.

Variations in Pour Point of Vegetable Oil Samples after Ultrasonic Treatment Process.

Oil Samples	Difference in Pour Point from its initial Value (oC)
	Exposure for 15 min	Exposure for 30 min	Exposure for 45 min	Exposure for 60 min
SFO	−9	−15	−18	−21
PO	−6	−15	−21	−24
SO	−9	−12	−15	−18
HO	−9	−12	−18	−21
NEO	−9	−15	−18	−21
PAO	−12	−15	−21	−24