eISSN: 2791-173X editor@grpublishing.org
All Journals
Submit your article

Global Multidisciplinary Journal

Open Access Peer Review International
Open Access

ASSESSING THE TEMPERATURE-VISCOSITY RELATIONSHIP IN LOCALLY SOURCED VEGETABLE OILS

DOI https://doi.org/10.55640/
pdf
Abimbola Bassey 1 ,
4 Department of Physics, Modibbo Adama University of Technology, Yola, Nigeria

Abstract

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.

Keywords

Vegetable oils, viscosity, temperature-viscosity relationship

References

📄 Cutnell JD, Johnson KW. PHYSICS 3RD Edition, John Wiley & Sons, Inc., 1995, 367.
📄 De DK, Dikko AB. An innovative technique of liquid purity analysis and its application to analysis of water concentration in alcohol-water mixtures and studies on change of activation energies of the mixtures, Applied Physics Research, Canadian Center of Science and Education 2012; 4(4):98-114.
📄 Dikko AB. Studies on the effects of miscible solute concentration and temperature on certain physical properties of liquids for applications in analysis of liquid mixtures, Ph. D Thesis presented to the Department of Physics, Modibbo Adama University of Technology, Yola, 2014, 21-22.
📄 Encyclopedia Britanica, Viscosity, Retrieved December, 27, 2014.
📄 Hamm W, Hamilton RJ. Edible Oil Processing, CRC Press, New York, NY, USA, 2000.
📄 Lemuel Diamante M, Tianying L. Absolute Viscosities of Vegetable Oils at different temperatures and Shear Rate Range of 64.5 to 4835 s−1 Journal of Food Processing, 2014, 6.
📄 Nwokolo E, Smartt J. Food and Feed from Legumes and Oilseeds, Chapman & Hall, London, UK, 1996.
📄 O’Brien RD. Fat and Oil Formulating and Processing for Applications, CRC Press, Boca Raton, Fla, USA, 2009.
📄 Sunny G. The Hidden Property of Arrhenius-type Relationship: Viscosity as a Function of Temperature, Journal of Physical Science 2010; 21(1):29–39.

How to Cite

Abimbola Bassey. (2024). ASSESSING THE TEMPERATURE-VISCOSITY RELATIONSHIP IN LOCALLY SOURCED VEGETABLE OILS. Global Multidisciplinary Journal, 3(11), 1-4. https://doi.org/10.55640/

Similar Articles

1-10 of 12

You may also start an advanced similarity search for this article.