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首页> 外文期刊>Journal of the American Oil Chemists' Society >Predicting temperature-dependence viscosity of vegetable oils from fatty acid composition
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Predicting temperature-dependence viscosity of vegetable oils from fatty acid composition

机译:从脂肪酸组成预测植物油的温度依赖性粘度

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摘要

The viscosities of 12 vegetable oils were experimentally determined as a function of temperature (5 to 95°C) by means of a temperature-controlled rheometer. Viscosities of the oil samples decreased exponentially with temperature. Of the three models [modified Williams-Landel-Ferry (WLF), power law and Arrhenius] that were used to describe the effects of temperature on viscosity, the modified WLF model gave the best fit. The amounts of monounsaturated FA or polyunsaturated fatty acids (PUFA) highly correlated (R 2
机译:通过温度控制的流变仪,通过实验确定了12种植物油的粘度随温度的变化(5至95°C)。油样的粘度随温度呈指数下降。在用于描述温度对粘度影响的三个模型中[修改的Williams-Landel-Ferry(WLF),幂律和Arrhenius],修改后的WLF模型提供了最佳拟合。单不饱和脂肪酸或多不饱和脂肪酸(PUFA)的含量与油样的粘度和饱和或不饱和脂肪酸的含量高度相关(R 2

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