Comparative study of the kinematic viscosity versus temperature for vegetable oils: Argan, Avocado, Colza, Sunflower and Olive

Maryem Belgharza, Imane Hassan

Abstract

In this study we compare the viscosity of different vegetable oils studied. The temperature dependence of Kinematic viscosity of vegetable oils: argan oil, avocado oil and olive oil are described using an Arrhenius-type equation. We plotted the curves of Logarithm of viscosity versus 1/T for each sample. The activation energy Ea and the infinitetemperature viscosity (η¥) were determined from these plots for each oil, the correlation coefficients varied between 0.9556 and 0.9937.