Journal of Chemical and Pharmaceutical Research (ISSN : 0975-7384)

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

Author(s): Maryem Belgharza, Imane Hassanain, Khouloud Lakrari, Rajae Rochdi, Fadwa Elmakhoukhi, Souad Ismaili Alaoui and Mohamed Alaoui El Belghiti

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.

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