Viscosity measurement of vegetable oil at high pressure

Tools

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 (http://dx.doi.org/10.1205/fpb.05122)

Full text not available in this repository.Request a copy

Abstract

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.

CORE (COnnecting REpositories)