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Modelling the temperature dependence of kinematic viscosity for refined canola oil

1992; Wiley; Volume: 69; Issue: 10 Linguagem: Inglês

10.1007/bf02541080

1558-9331

Weiguo Lang, Shahab Sokhansanj, F. W. Sosulski,

Spectroscopy and Chemometric Analyses

Viscosities of refined, bleached, deodorized (RBD) and refined, bleached, winterized (RBW) canola oils were measured at temperatures from 4 to 100°C. The viscosities of these refined canola oils were exponentially related to the oil temperature. Viscosity of the RBW oil was slightly greater than that of the RBD oil when the temperature was below 15°C. Compared to refined soybean oil, the canola oils were substantially more viscous. The viscosity of canola oil was modelled as v = exp(C 0 + C 1 T + C 2 T 2 ). The maximum predicted error was less than 1.6% over the tested temperature range.