Study on the Viscosity and Density Equations Respected Temperature of Vegetable Oils and Salad and Frying Oils

DOI 2 Citations Open Access
  • KUBOTA Kiyoshi
    Department of Applied Biological Science, Faculty of Applied Biological Science, Hiroshima University
  • KURISU Shingo
    Department of Applied Biological Science, Faculty of Applied Biological Science, Hiroshima University
  • SUZUKI Kanichi
    Department of Applied Biological Science, Faculty of Applied Biological Science, Hiroshima University
  • MATSUMOTO Toshiya
    Department of Applied Biological Science, Faculty of Applied Biological Science, Hiroshima University
  • HOSAKA Hideaki
    Department of Applied Biological Science, Faculty of Applied Biological Science, Hiroshima University

Bibliographic Information

Other Title
  • 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

Description

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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Details 詳細情報について

  • CRID
    1390001206405957248
  • NII Article ID
    130003967116
  • DOI
    10.3136/nskkk1962.29.4_195
  • ISSN
    00290394
  • Text Lang
    ja
  • Data Source
    • JaLC
    • Crossref
    • CiNii Articles
    • OpenAIRE
  • Abstract License Flag
    Disallowed

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