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Viscosity measurement of vegetable oil at high pressure

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 0960-3085

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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.

Item type: Article
ID code: 3788
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: 21 May 2015 09:09

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