Schaschke, C.J. and Allio, S. and Holmberg, E. (2006) Viscosity measurement of vegetable oil at high pressure. Food and Bioproducts Processing, 84 (C3). pp. 173-178. ISSN 0960-3085Full text not available in this repository. (Request a copy from the Strathclyde author)
In this work we report the measurement of the viscosity of olive oil at high pressure using a falling sinker type viscometer. The design of the viscometer relies on a close-fitting self-centring sinker enclosed within a vertical tube maintained at a controlled temperature. Based on the accurate fall times of the sinker measured electronically, the performance of the viscometer was studied to provide the relationship of viscosity with pressure for olive oil up to 150 MPa. The viscometer used in this work was shown to provide easily obtained reliable experimental data for correlation with existing relationships of viscosity and pressure.
|Keywords:||falling sinker viscometer, high-pressure, viscosity, olive oil, Peng-Robinson Equation of State, vegetable oil, Chemical technology, Biochemistry, Food Science, Chemical Engineering(all), Biotechnology|
|Subjects:||Technology > Chemical technology|
|Department:||Faculty of Engineering > Chemical and Process Engineering|
|Depositing user:||Strathprints Administrator|
|Date Deposited:||04 Jul 2007|
|Last modified:||06 Jan 2017 03:53|