抽象的な
Temperature-dependence of olive oil viscosity
Tajweed Hashim Nierat, Sharif Mohammad Musameh, Issam Rashid Abdel-Raziq
The dynamic viscosity of olive oil sample fromJenin region in Palestine wasmeasured 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%.
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