Absolute Viscosities of Vegetable Oils at Different Temperatures and Shear Rate Range of 64.5 to 4835 s−1
Table 4
Coefficient of determination of the Arrhenius regression and activation energy for the absolute viscosity of the different vegetable oils (experimental and published).
Oil
Coefficient of determination
Activation energy (kJ/mol)
Experimental
Published*
% Difference
Avocado
0.9617 (4.0%)#
22.28
Canola
0.9950
21.95
23.20
5.69
Grape seed
0.9976
24.11
21.31
15.76
Macadamia nut
1.0000
25.53
Olive
0.9976
24.57
24.63
0.24
Peanut
0.9878 (5.0%)#
29.69
24.45
17.65
Rapeseed
0.9652 (4.9%)#
22.30
Rice Bran
0.9998
25.14
Safflower
0.9812 (3.3%)#
20.88
21.76
4.21
Sesame
0.9991
24.73
23.38
5.46
Soybean
0.9996
21.58
22.95
6.35
Sunflower
0.9976
24.64
23.40
5.03
Walnut
0.9991
24.73
21.47
13.18
Fasina and Colley [9]; mean relative percentage error.
