The dynamic viscosity of olive oil sample from Jenin region in Palestine was measured as a function of temperature. In this study, the dynamic viscosity decreases with increasing temperatures. Three and multi-constant formulas were proposed to obtain more suitable prediction of temperature dependence of dynamic viscosity of olive oil samples. The best AAD% was calculated using our proposed formulas to be 0%.

العنوان

Materials Science . 06/2014; 11(7):233-238

الناشر

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بلد الناشر

فلسطين

نوع المنشور

Both (Printed and Online)

المجلد

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السنة

2014

الصفحات

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