TITLE: STUDY OF THE RHEOLOGICAL CHARACTERISTICS OF VEGETABLE OILS
AUTHOR(S): H. Hristov, P. Bonev, G. Iliev
ABSTRACT: One of the most important properties of liquids is their viscosity. It characterizes the magnitude
of the internal friction when the individual layers of the liquid change relative to each other. A study
was conducted to determine the effect of higher shear rates on the absolute viscosity of vegetable oil
at various temperatures from 3 to 100°C. The absolute viscosity of the vegetable oil was determined
using the HAAKE MARS iQ Air, a rotating viscometer with a coaxial cylinder. Based on the
rheograms, it is observed that the vegetable oil is most viscous at 100°C and least viscous at 3°C.
The absolute viscosity of vegetable oil is reported to decrease with increasing temperature.
HOW TO CITE THIS ARTICLE: Hristov H., Bonev P., Iliev G. Study of the rheological characteristics of vegetable oils. Journal of the Technical University of Gabrovo 66 (2023) 34-37
