<abstract xmlns="http://www.w3.org/1999/xhtml"><p>Presented paper is focused on comparison of certain physical properties of selected vegetable oils. Physical properties, such as density, dynamic, kinematic viscosity and fluidity, were experimentally determined. All experiments were conducted on two samples of vegetable oils: sunflower and extra virgin olive oils with approximate temperature range of 5–32 °C. Density of oils was determined by oscillation method utilizing digital densimeter Anton Paar DMA 4500M at different temperatures. Dynamic viscosity was measured by means of rotational viscometer Anton Paar DV-3P. The rest of rheological parameters were determined on the basis of their definitions. Obtained results are depicted as graphical dependencies of rheological parameters and density on temperature. These dependencies of vegetable oils on dynamic and kinematic viscosity showed decreasing exponential shape, which is in compliance with Arrhenius equation; temperature dependencies on fluidity showed an increasing exponential shape for both samples. Density dependencies of samples on temperature were characteristic with decreasing linear function within measured temperature range. Similar results were achieved by other researchers. On the basis of measured values, it is evident that dynamic viscosity of extra virgin olive oil shows higher values than sunflower oil viscosity, which is a result of different composition of oils.</p></abstract>

Presented paper is focused on comparison of certain physical properties of selected vegetable oils. Physical properties, such as density, dynamic, kinematic viscosity and fluidity, were experimentally determined. All experiments were conducted on two samples of vegetable oils: sunflower and extra virgin olive oils with approximate temperature range of 5–32 °C. Density of oils was determined by oscillation method utilizing digital densimeter Anton Paar DMA 4500M at different temperatures. Dynamic viscosity was measured by means of rotational viscometer Anton Paar DV-3P. The rest of rheological parameters were determined on the basis of their definitions. Obtained results are depicted as graphical dependencies of rheological parameters and density on temperature. These dependencies of vegetable oils on dynamic and kinematic viscosity showed decreasing exponential shape, which is in compliance with Arrhenius equation; temperature dependencies on fluidity showed an increasing exponential shape for both samples. Density dependencies of samples on temperature were characteristic with decreasing linear function within measured temperature range. Similar results were achieved by other researchers. On the basis of measured values, it is evident that dynamic viscosity of extra virgin olive oil shows higher values than sunflower oil viscosity, which is a result of different composition of oils.

Selected Physical Properties Assessment of Sunflower and Olive Oils

Slovak University of Agriculture in Nitra

Acta Technologica Agriculturae

This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 License.

{"article-title":"Selected Physical Properties Assessment of Sunflower and Olive Oils"}

Presented paper is focused on comparison of certain physical properties of selected vegetable oils. Physical properties, such as density, dynamic, kinematic...

Selected Physical Properties Assessment of Sunflower and Olive Oils

Pubblicato online: 08 ago 2019

Pagine: 86 - 91

DOI: https://doi.org/10.2478/ata-2019-0016

Parole chiave
sunflower oil, olive oil, physical parameters, temperature dependency, comparison

© 2019 Peter Hlaváč et al., published by Sciendo

This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 License.

Selected Physical Properties Assessment of Sunflower and Olive Oils

Pubblicato online: 08 ago 2019

Pagine: 86 - 91

DOI: https://doi.org/10.2478/ata-2019-0016

Parole chiavesunflower oil, olive oil, physical parameters, temperature dependency, comparison

© 2019 Peter Hlaváč et al., published by Sciendo

This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 License.

Parole chiave
sunflower oil, olive oil, physical parameters, temperature dependency, comparison