A new mathematical model for the viscosity of vegetable oils based on freely sliding molecules

Abstract

Viscosity is one of the most important parameters for vegetable oil. A new mathematical viscosity model was developed based on freely sliding molecules with Lennard-Jones’ potential and linear density-temperature relation. According to the functions derived from the new model, viscosity gradually decreases with temperature at atmospheric pressure. Viscosity increases with density, however, due to the molecular momentum transfer and statistical effect of average molecular potential. After the temperature dependent function is fitted to the 417 experimental data points collected from references and distributed among the ranges: 278.15–453.15 K and 2.6-192.6 mPa.s, it was found that the calculated data agreed well with experimental data with R2 ≥ 0.961 for 13 oil samples. The density dependent function was also satisfactorily fitted to the 143 viscosity data points versus density from 5 oil samples with R2 ≥ 0.917.

Computational studies on physico-chemical properties in the quality analysis of corn and peanut oil

“…The three hard-sphere models help to understand the chemical reaction taking place in oil exposed to different heating cycles. The CP and L-J potential also states remarkable computational advantages in the simulation to understand the different chemical composition in the oil and their potential variations after each cycle of heating (Stanciu, 2019).…”

Quality attributes of roasted Arabica coffee oil extracted by pressing: composition, antioxidant activity, sun protection factor and other physical and chemical parameters

“…Roasted coffee oil is denser than several other vegetable oils. Stanciu (2019) reported density values from 0.84 to 0.93 g•mL -1 for soybean, corn, sunflower, grape seed, and olive oils, among others.…”

A Comparative Study of the Physicochemical Properties of Oils Extracted from Common Species of the Niger Delta <i>Raphia </i>Palm Fruits and <i>Elaeis guineensis</i>

“…Viscosity is one of the one the most important physicochemical properties vegetable oil [72,108,109,110,112]. Viscosity is a measure of the resistance offered by a fluid to flow [72,109].…”