Modeling The Viscosity of the Vegetable Oils of Argan, Avocado, Olive, Rapeseed and Sunflower.

被引：0

作者：

Rochdi, Rajaa ^{[1
]}

Rochdi, Meriem ^{[2
]}

Kafih, Asmaa ^{[1
]}

Rochdi, Nabil ^{[3
]}

Hassanain, Imane ^{[1
]}

El Belghiti, Mohamed Alaoui ^{[1
]}

机构：

[1] Univ Mohammed 5, Dept Chim, Equipe Phys Chim Mat Nanomat & Environm, Fac Sci, Ave Ibn Batouta,BP 1014, Rabat, Morocco

[2] Univ Ibn Tofail, Fac Sci, Dept Biol, Environm & Energies Renouvelables, BP 133, Kenitra 14000, Morocco

[3] Univ Cadi Ayyad, Dept Phys Nanotechnol, Equipe Spect Imagerie Atom Mat, Fac Sci Semlalia, Ave Prince Moulay Abdellah,BP 2390-4000, Marrakech, Morocco

来源：

RESEARCH JOURNAL OF PHARMACEUTICAL BIOLOGICAL AND CHEMICAL SCIENCES | 2016年 / 7卷 / 06期

关键词：

Activation energy; Arrhenius-type relationship; Temperature; Viscosity;

D O I：

暂无

中图分类号：

O [数理科学和化学]; P [天文学、地球科学]; Q [生物科学]; N [自然科学总论];

学科分类号：

07 ; 0710 ; 09 ;

摘要：

In this study we compare the viscosity of different vegetable oils studied, argan oil, avocado oil, olive oil, rapeseed oil and sunflower oil. The temperature dependence of Kinematic viscosity of the different vegetable oils studied is described using the Arrhenius-type equation. We plotted the curves of Logarithm of viscosity versus 1/T for each sample. The activation energy E-a and the infinite-temperature viscosity (eta(infinity)) were determined from these plots for each oil, the correlation coefficients varied between 0.942 and 0.994.

引用

页码：1645 / 1650

页数：6

共 26 条

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