Research Article
Absolute Viscosities of Vegetable Oils at Different Temperatures and Shear Rate Range of 64.5 to 4835 s−1
Table 1
Energy and fat contents and fatty acids composition in different vegetable oils.
| | Oil | Energy (kJ/100 mL) | Total fat (g/100 mL) | Fatty acids (%) | | Saturated | Polyunsaturated | Monounsaturated |
| | Avocado (C) | 3370 | 91.0 | 14.3 | 11.0 | 74.7 | | Canola | 3770 | 92.0 | 6.5 | 35.9 | 57.6 | | Grape Seed | 3390 | 91.5 | 10.0 | 71.0 | 19.0 | | Macadamia Nut (C) | 3360 | 91.0 | 16.5 | 2.2 | 81.3 | | Olive (C + R) | 3390 | 91.5 | 15.3 | 9.8 | 74.9 | | Peanut | 3770 | 92.0 | 18.5 | 20.6 | 60.9 | | Rapeseed (C) | 3700 | 100.0 | 6.8 | 28.2 | 65.2 | | Rice Bran | 3373 | 91.0 | 22.3 | 35.4 | 42.3 | | Safflower (C) | 3404 | 92.0 | 10.0 | 73.0 | 17.0 | | Sesame | 3350 | 90.5 | 16.0 | — | — | | Soybean | 3770 | 92.0 | 15.2 | 60.9 | 22.8 | | Sunflower | 3770 | 92.0 | 13.0 | 68.5 | 18.5 | | Walnut (C) | 3690 | 100.0 | 9.0 | 70.0 | 21.0 |
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C: cold pressed; R: refined.
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