Food, Fuels | Kinematic Viscosity of Edible Oils

Quality control of edible oils for the food industry and the production of biodiesel requires the determination of various parameters, kinematic viscosity being one of them. The SVM 1001 Simple Fill viscometer from Anton Paar offers the perfect solution for fast, economical and precise measurements.

Most edible oils produced are triglycerides derived from plants and are therefore termed vegetable oils. They are typically consumed directly as food ingredients, processed in the food industry into products such as margarine or used for the production of cosmetics. In addition, edible oils can also be used to replace mineral oils as base oils for industrial lubricants or to produce more sustainable substitutes for fossil fuels such as biodiesel.

Among others, the quality of edible oils is typically described by parameters like the Free Fatty Acid (FFA) content, the acid and peroxide values and their color. A further parameter that can be used to describe the quality of edible oils is their viscosity. This parameter is important in food preparation, processing and manufacturing, e. g. for the design of the process equipment used in the edible oil and fat industry. Moreover, the viscosity of fluids is also an important property that is required for fluid flow and heat transfer unit operations.

Among other parameters like density and pressure, temperature has a strong influence on the viscosity of fluids, typically leading to a decrease in viscosity with increasing temperature.

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