Viscosity dependence on shear rate and temperature for olive and soybean oils

Abstract

. The authors experimentally determined the influence of temperature and shear rate on the dynamic viscosity of two vegetable oils (soybean oil, olive oil). The hydraulic oil ISO VG 46 was used for comparison. The behavior of these two oils was similar to the hydraulic one, for larger shear rates (30 s-1…80 s-1) and for higher temperatures (60ºC…90ºC). For lower shear rate (3 s-1…30 s-1) and lower temperatures (30ºC…50ºC), the dynamic viscosity of the vegetable oils decreases sharper as compared to the hydraulic oil. The authors determined constants in Azian relation and constants in Ostwald de-Waele, Herschel–Bulkley and Carreau models. Based on laboratory data, the authors determined mathematical models for the dependence of dynamic viscosity on temperature and shear rate, for two vegetable oils, as a polynomial relation that could be used with high degree of confidence in predicting the dynamic viscosity in the range of tested parameters. Maps for this relation η = f(  ,T) and maps of the prediction errors were plotted