Study of the viscosity and density of rapeseed oil before and after heating

Souad Alaoui Ismaili, Rajae Ro

Abstract

We focus on the measurements of the viscosity and density of the rapeseed vegetable oil before and after heating as a function of temperature. These measurements were made between 20 and 80 ° C. These measurements showed that the viscosity and density of the rapeseed oil decreased when the temperature increases before and after heating. This decrease in viscosity and density of rapeseed oil can be considered as a strong indicator of the quality of the oil.