Temperature-dependent Changes in the Dynamic Viscosity of Oxidized and Non-oxidized Olive Oils

The Azian equation was used to analyze how dynamic viscosity changed with temperature. The Azian equation, which may be used to explain how dynamic viscosity depends on temperature, is found to better approximate the actual data when the correlation coefficient values of the two equations are examined. At every speed and temperature at which the oils were tested, the analysis of the experimental data revealed that olive oil had the least amount of temperature-dependent dynamic viscosity increase. Since oils with a high degree of dynamic viscosity stability are required in industrial applications, the increase in dynamic viscosity of vegetable oils during the oxidation process might serve as a criterion for assessing the oxidation of oils.