Viscosity estimation of triacylglycerols and of some vegetable oils, based on their triacylglycerol composition

Abstract

Abstract The experimentally determined kinematic viscosities of simple triacylglycerols [trilaurin, trimyristin (MMM), tripalmitin (PPP), tristearin (SSS), triolein (OOO), and trilinolein (LiLiLi) were correlated to a modified Andrade‐type equation. The constants for the modified equation were derived for each simple triacylglycerol. The method was also used to estimate the viscosity of mixed triacylglycerols [1,2‐dimyristoyl‐3‐palmitoyl (MMP), 1,2‐dioleoyl‐3‐palmitoyl (OOP), 1,2‐dimyristoyl‐3‐oleoyl (MMO), and 1,2‐dipalmitoyl‐3‐oleoyl (PPO)], binary triacylglycerol mixtures (PPO/OOP, PPP/SSS, and OOO/SSS of different portions), and three types of vegetable oils [refined, bleached, and deodorized palm oil; cocoa butter; and canola oil] by applying modified Kay’s rule utilizing the simple triacylglycerol constants derived earlier. In all cases, the estimated values for liquid viscosity were compared with experimental values determined in this work and with previous work from the literature. When applied to vegetable oils, the method requires knowledge of their triacylglycerol composition. Despite its simplicity, the method gives a reasonable estimate. The method may be used to predict the viscosity of different blends of vegetable oils, and the accuracy is expected to increase when more experimental data on simple triacylglycerols become available.