This study investigates the temperature-viscosity relationship of various locally sourced vegetable oils, aiming to enhance their application in culinary and industrial processes. Viscosity, a critical property affecting the flow and behavior of fluids, varies significantly with temperature. Using a rotational viscometer, we measured the viscosity of selected oils (e.g., sunflower, olive, and palm oil) at different temperature intervals ranging from 25°C to 80°C. The results demonstrate a clear inverse correlation between temperature and viscosity, confirming that as temperature increases, viscosity decreases. Moreover, the data suggest that the viscosity profiles of these oils follow the Arrhenius equation, highlighting the potential for predictive modeling in industrial applications. This research provides valuable insights for the optimization of processing parameters in food technology and biofuel production.

Vegetable oils, viscosity, temperature-viscosity relationship

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