/S /URI /URI (mailto:ashqer@najah.edu) << /FontBBox [-323 -275 1016 899 ] /F5 20 0 R >> << The dynamic viscosity η depends on the substance and its temperature and is given in dimensions of Pascal-seconds. /FX0 45 0 R For example, it is an important parameter in estimat'mg efficiency of distilla- tion columns for separation of fatty acids. endobj /BaseFont /Times-Bold /Ascent -1024 /Encoding /WinAnsiEncoding x��Yip�u�vgfg����{��]���}���q ��@JOQ�BQ�%Z���EҒd;����T�T%��R>W.W�JŮ�s�� =�J�\��f�����7=��|�M ��;>����| �=�~®�� ��P�W3+��k�k�B�� @�gO���� /Parent 1 0 R endobj /StemV 80 /F7 28 0 R << 500 500 500 500 500 500 500 500 Viscosity Charts & Conversion Tables DAIRY PRODUCTS ButterFat 42 110 ButterFat 20 150 ButterDeodorized 45 120 CottageCheese 30,000 65 CocoaButter 50 140 CocoaButter 0.5 210 CondensedMilk 40–80 100–120 CondensedMilk,75%Solids 2,160 70 Cream,30%Fat 14 60 Cream,45%Fat 48 60 Cream,50%Fat 112 60 Cream,50%Fat 55 90 Milk 2.0 65 Milk 10 120 500 500 500 500 500 500 500 500 500 500 500 500 500 500 500 500 /Contents [43 0 R 46 0 R ] /Resources << Liquid: Specific Gravity @ 16°C: Absolute Viscosity cP: Temperature C° Viscosity Type N = Newtonian T = Thixotropic /FontFile2 7 0 R Oil viscosity is typically measured and de ned in two ways, either based on its absolute viscosity or its kinematic viscosity. /F3 13 0 R 500 500 500 500 500 500 500 500 >> A table of common liquids grouped by class or type including information on the viscosity at a given temperature and whether the liquid is Newtonian or Thixotropic Where ç is the dynamic viscosity in cP, T is the tem-perature in Kelvin. /Flags 4 ν Centistokes = 0.226 ν SSU - 195 / ν SSU (4). Media Viscosity Temperature Molasses 80 °Bx 10.000 mPas (cP) 20 °C Molasses 83 °Bx 50.000 mPas (cP) 20 °C Molasses 85 °Bx 100.000 mPas (cP) 20 °C Motor oil SAE 10W 160 mPas (cP) 20 °C Motor oil SAE 140 2.300 mPas (cP) 20 °C Motor oil SAE 20W 160 mPas (cP) 20 °C Motor oil SAE 30 380 mPas (cP) 20 °C Motor oil SAE 40 600 mPas (cP) 20 °C ν SSU > 100. /Border [0 0 0 ] 2 0 obj For example, it is an important parameter in estimat'mg efficiency of distilla- tion columns for separation of fatty acids. 500 500 500 500 500 500 500 500 A study was carried out to determine the effect of higher shear rates (64.5 to 4835 s −1 ) on the absolute viscosities of different vegetable oils at different temperatures (26 to 90°C). ola,corn,olive,peanut,soybean,sun ower,andothers[ , ]. 7 0 obj ��Q0 �@����f��A-�9P=��(� �C��. Liquid viscosity data are required in the design of heat transfer equipment. Liquid viscosity is important in the design of process equipment for the fatty acid industry. >> KEY WORDS: Fatty acids, vegetable oils, viscosity. The data below are thus only for a 1st reference, quick calculation, but no detail design, no guarantee are given upon them. ere are also number of new vegetable oils such as grape seed, rice bran, macadamia nut, and many others [ ]. /Rect [283.919 520.920 397.08 530.880 ] << Olive Oil: Viscosity of Olive Oil: 40: 38: Orange Juice Concentrate (30 Brix) Viscosity of Orange Juice Concentrate: 630: 20: Orange Juice Concentrate (30 Brix) Viscosity of Orange Juice Concentrate: 91: 80 /F9 36 0 R /A << stream /F1 5 0 R /Type /Page endobj Liquid viscosity is important in the design of process equipment for the fatty acid industry. 500 500 500 500 500 500 500 500 b �ٹ鉩����Y t?���9����d ��Pv�?�����)('�X\>6�h�ǡ9>��B������}i������q(o��Ԭ,����/����B������b��$�O��e ��"��S|���.n�]t��8J\��;�x�&a)�+\��?�v��3�/H������~>���N�y�o`̀)0 q7