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Predicting temperature‐dependence viscosity of vegetable oils from fatty acid composition

2006; Wiley; Volume: 83; Issue: 10 Linguagem: Inglês

10.1007/s11746-006-5044-8

1558-9331

Oladiran Fasina, H. Hallman, Margaret C. Craig‐Schmidt, Christopher F. Clements,

Food Chemistry and Fat Analysis

Abstract The viscosities of 12 vegetable oils were experimentally determined as a function of temperature (5 to 95°C) by means of a temperature‐controlled rheometer. Viscosities of the oil samples decreased exponentially with temperature. Of the three models [modified Williams‐Landel‐Ferry (WLF), power law and Arrhenius] that were used to describe the effects of temperature on viscosity, the modified WLF model gave the best fit. The amounts of monounsaturated FA or polyunsaturated fatty acids (PUFA) highly correlated ( R 2 >0.82) with the viscosities of the oil samples whereas and the amounts of saturated or unsaturated FA. An exponential equation was therefore used to relate the viscosity of these vegetable oil samples to the amounts of monounsaturated FA or PUFA. The models developed are valuable for designing or evaluating systems and equipment that are involved in the storage, handling, and processing of vegetable oils.