各種植物油とサラダ油，天ぷら油の粘度および密度の温度関係式の設定

DOI 被引用文献2件 オープンアクセス

書誌事項

タイトル別名
  • Study on the Viscosity and Density Equations Respected Temperature of Vegetable Oils and Salad and Frying Oils

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説明

In previous papers, we have studied the flow behaviors and the equations of sugar and salt solutions etc. by using a newly designed capillary tube viscometer. In this paper, the viscosity and the density of eight vegetable oils (soybean, rapeseed, corn, peanut, sesame, coconut, cottonseed and olive oils) and salad and frying oils were measured at 10-60°C by using the tube viscometer and a picnometer. The viscosity and the density equations respected to temperature were expressed as following empirical equations; K=a exp(b/T3), ρ=a+bT where, K: viscosity (g/cm·sec), ρ: density (g/cm3), T: temperature (°K). The parameters a and b were calculated by using a nonlinear and a linear least square methods, respectively.

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詳細情報 詳細情報について

  • CRID
    1390001206405957248
  • NII論文ID
    130003967116
  • DOI
    10.3136/nskkk1962.29.4_195
  • ISSN
    00290394
  • 本文言語コード
    ja
  • データソース種別
    • JaLC
    • Crossref
    • CiNii Articles
    • OpenAIRE
  • 抄録ライセンスフラグ
    使用不可

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