Density, viscosity, and surface tension of five vegetable oils at elevated temperatures: Measurement and modeling

Autor:	Meghan. O’Meara, Veronica Rodriguez-Martinez, Shreya N. Sahasrabudhe, Brian E. Farkas
Rok vydání:	2017
Předmět:	Drop method Surface tension Viscosity 0404 agricultural biotechnology Materials science Viscometer 04 agricultural and veterinary sciences 02 engineering and technology Composite material 021001 nanoscience & nanotechnology 0210 nano-technology 040401 food science Food Science
Zdroj:	International Journal of Food Properties. :1-17
ISSN:	1532-2386 1094-2912
DOI:	10.1080/10942912.2017.1360905
Popis:	Density, surface tension and viscosity of five food oils were experimentally measured using the Archimedean method, Pendant drop method, and Brookfield viscometer respectively. Measurements were pe...
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_________::9542f2c1164be60844aa1a0f3639404f https://doi.org/10.1080/10942912.2017.1360905 Zobrazit plný text záznamu