Physics

Viscosity

Viscometer

Analytical Chemistry (journal)

Composite material

Relative viscosity

Chemistry

Materials science

Computer science

Drop (telecommunication)

Chromatography

Telecommunications

Surface tension

Thermodynamics

International Journal of Food Properties

Density, surface tension and viscosity of five food oils were experimentally measured using the Archimedean method, Pendant drop method, and Brookfield viscometer respectively. Measurements were performed from 23 ± 1°C to the oils' smoke point at intervals of every 20°C. Density and surface tension decreased linearly with increasing temperature, whereas the viscosity decreased exponentially. Density was modeled using the modified Rackett equation, surface tension using the Eötvös equation, and viscosity by the modified Andrade equation. The oil type influenced the density and viscosity of oil, but did not affect surface tension.

Density, viscosity, and surface tension of five vegetable oils at elevated temperatures: Measurement and modeling