Effect Of Temperature On The Viscosity Of Palm Kernel Oil, A-Z Oil, Red Oil And Water

ABSTRACT

A study was conducted to investigate the relationship between temperature (20 oC to 100 oC) on the viscosities palm kernel oil, a-z oil, red oil and water. The viscosities of this different vegetable oil and water were determined using Model 3500LS viscometer, at a shear rate of 30 rpm. The mean viscosity at different temperature interval 20oC to 100oC ranged from 27.0 to 9.50 cP for PKO refined, 24.5 to 15.0cP for a-z oil, 24.5 to 15.0 cP for red oil, 27.0 to 18.0 cP for water. The effect of temperature on viscosity for all this liquid showed negative non-linearly relationship for all the temperatures.

The studied temperature ranged had significantly effect on the dynamic viscosities of the investigated oils. The dynamic viscosities of the oils decreased with increasing temperature and polynomial equations offered the best correlation between temperature and viscosity.

TABLE OF CONTENT

TITLE PAGE

APPROVAL PAGE

DEDICATION

ACKNOWLEDGEMENT

ABSTRACT

TABLE OF CONTENT

CHAPTER ONE

1.0    INTRODUCTION

1.2   BACKGROUND OF STUDY

1.3    OBJECTIVE OF THE STUDY

1.4    PURPOSE OF THE STUDY

1.5    STATEMENT OF PROBLEM

1.6      SIGNIFICANCE OF THE STUDY

1.6    RESEARCH QUESTIONS

1.7    HYPOTHESES

CHAPTER TWO

REVIEW OF RELATED LITERATURE

• REVIEW OF VISCOSITY OVERVIEW

2.1      REVIEW OF VELOCITY TABLES

2.2     REVIEW ETYMOLOGY OF VISCOSITY

2.3     REVIEW OF  TYPES OF VISCOSITY

2.4     REVIEW NON-STANDARD UNITS OF VISCOSITY

2.5    REVIEW OF VISCOSITY COEFFICIENT

2.6      REVIEW OF VISCOSITY MEASUREMENT

2.7      REVIEW OF UNIT OF VISCOSITY

2.8      DIFFERENCE BETWEEN DYNAMIC AND KINEMATIC VISCOSITY

CHAPTER THREE

RESEARCH DESIGN AND METHODOLOGY

3.1      MATERIAL AND METHODS

3.2      DETERMINATION OF VISCOSITY

CHAPTER FOUR

4.1      RESULT AND DISCUSSION

4.2      FACTORS AFFECTING VISCOSITY

4.3      DEFINITION OF TERMS

CHAPTER FIVE

• SUMMARY
• CONCLUSION
• REFERENCES

 CHAPTER ONE

• INTRODUCTION

1.1                                             BACKGROUND OF THE STUDY

The viscosity of a liquid is a measure of that fluid’s resistance to flow when acted upon by an external force such as a pressure differential or gravity. Viscosity is a general property of all fluids, which includes both liquids and gases. While the basic concept of viscosity is the same for liquids and gases, changes in temperature affect the viscosity of liquids differently.

Palm kernel, red oil, a-z oil are common commercially-available vegetable oils with considerable high oil content (Atta and Imaizumi, 2002,Sirisomboon, et al., 2007, Bamgboye and Adejumo, 2008,Davies. and EI-Okene, 2009.,. Unal, and Sincik, 2009, Davies, 2009, Khodabakhshian, et al., 2010, Diamante and Lan, 2012 and Isik. and Izli,  (2007). They are considered to be important oil due to large application they possessed. A-z oil is being used in energy and automotive industries as biodiesel production and engineering industry as cooling fluid in machining process and lubricants for machine components (Abramovic and Klofutar, 1998, Sirisomboon, et al., 2007, Izli, et al., 2009, Khodabakhshian et al., 2010 and Keshvadi, et al. 2012and Davies, 2014).

Palm kernel oil have wider industrial applications for the manufacturing of confectionaries, paints, cosmetics, toilet soap and detergents, cooking, margarine. The pharmaceutical and medical industries (pomade, drugs, medical ointment). It was revealed that there are nine kilocalories in each gram of all edible oils when it is metabolized, higher than that of carbohydrate which has four kilocalories (Morakinyo and Bamgboye, 2015, FAO, 2007). Red oil accounted for about 79% of the over 100 million tons of edible oils and fats of world productionannually. Red oil plays a major nutritional function and sensory roles in food products and they act as carrier of fat-soluble vitamins (A, D, E and K) and essential fatty acids, both of which are necessary for the healthy functioning of the body (O’Brien, 2008; Akinoso and Raji, 2011 and Morakinyo and Bamgboye, 2015). They contain essential linoleic and linoleic acids responsible for growth and as well as one of the main ingredients used to manufacture soaps, cosmetics, and pharmaceutical products. In Nigeria the common commercially-available vegetable oils are palm oil, palm kernel oil, canola, corn, olive, groundnut, soybean, peanut, cotton seed,Lophiralanceolata oils sunflower. Traditionally, use of these oils have been restricted to cooking and providing fuel for lighting. Occasionally, they are applied as ointment and for medicinal purposes (Yerima et al., 2012). There are also number of new vegetable oils such as grape seed, rice bran, macadamia nut, and many others [Diamante and Lan 2014, Baydar and M. Akkurt, 2001, Machmudah and Wahyudiono, 2014 and Silva, et al., 2006).

In the food processing industry, viscosity was reported to be one of the major characteristics required in the design of technological process. Is a major determinant in the overall quality and stability of a food system. Therefore, viscosity must be closely correlated with the structural parameters of the fluid particles (Abramovic and Klofutar, 1998 and Keshvadi, et al. 2012).The viscosity of fluids is an important property needed in fluid flow and heat transfer unit operations (Fasina and Colley). This includes pumping, flow measurement, heat exchange, sterilization, freezing, and many other operations (Singh and .Heldman, 2001). The viscosity and flow Rate differed from fluid to fluid because they are made of different particles with different forces of attraction between them. Inverse correlation relationship was established between viscosity and flow rate.It was found that temperature has a strong influence on the viscosity of fluids with viscosity generally decreasing with increase in temperature [Abramovic and Klofutar, 1998).

Viscosity is one of the most important physical properties of a fluid system and is a function of shear rate, temperature, pressure, moisture, and concentration and flow rate. Many researchers have studied and reported the relationship between viscosity and other physical properties of vegetable oil. Some of them determined physical properties such as viscosity, density and flow rate of palm kernel oil, a-z oil, red oil and water

However, there is a dearth of information on the effect of temperature on the viscosity, flow rate and density of some vegetable oil especially, at shear rate of 30rpm. The main goal of this work is to study the effect of temperature on dynamic viscosity and flow rate of palm kernel oil, a-z oil, red oil and water. The viscosities and density of palm kernel oil, a-z oil, red oil and water were investigated in the temperature range of 20°C to 100°C and at shear rate of 30rpm.

1.2                                               OBJECTIVE OF THE STUDY

The objective of the study which should be understands to be the purpose or the aim of studying the effect of temperature on the viscosity of palm kernel oil, a-z oil, red oil and water.

1.3                                                PURPOSE OF THE STUDY

We all know that viscosity affect the size of any liquid. So, the purpose of this study is to know how temperature affects the viscosity of palm kernel oil, a-z oil, red oil and water. That is, to understand and ways temperature affect the viscosity of these different liquids – palm kernel oil, a-z oil, red oil and water.

 1.4                                              STATEMENT OF PROBLEM

The problem noticed was during the application of  viscometer. With the variable area design, the float moves up a vertical tube as the flow rate increases. At constant flow, the float is in equilibrium between the upward force of the fluid and the downward force of gravity. Imagine the water rushing past the float.

The water easily moves around the cross-sectional perimeter of the float with virtually no fluid sticking to the float. As the fluid viscosity increases however, fluid starts sticking to the float, building layer upon layer of fluid drag zones, each with a different relative velocity. This effect will cause a slow moving viscous liquid to yield the same buoyant force as a fast moving low viscosity liquid.

In order to make a viscometer insensitive to viscosity, the key is to use a flow technology that relies on some static property of the fluid, like conductivity, incompressibility or heat capacity. One technology, the oval gear viscometer, uses the property of incompressibility. While all fluids can be compressed to some extent, the effects are so negligible as to not affect the intrinsic accuracy of the oval gear viscometer.

1.5                                                SIGNIFICANCE OF STUDY

Viscosity is a principal parameter when any flow measurements of fluids, such as liquids, semi-solids, gases and even solids are made. Brookfield deals with liquids and semi-solids. Viscosity measurements are made in conjunction with product quality and efficiency. Anyone involved with flow characterization, in research or development, quality control or fluid transfer, at one time or another gets involved with some type of viscosity measurement.

Many manufacturers now regard viscometers as a crucial part of their research, development, and process control programs. They know that viscosity measurements are often the quickest, most accurate and most reliable way to analyze some of the most important factors affecting product performance.

The ability to gather data on a material’s viscosity behavior gives manufacturers an important “product dimension”. Knowledge of a material’s rheological characteristics is valuable in predicting pumpability and pourability, performance in a dipping or coating operation, or the ease with which it may be handled, processed, or used. The interrelation between rheology and other product dimensions often makes the measurement of viscosity the most sensitive or convenient way of detecting changes in color, density, stability, solids content, and molecular weight.

1.5                                                   RESEARCH QUESTION

1. Does temperature have any effect on viscosity?
2. Does any relationship exist between viscosity of liquid and gas?
3. Does temperature affect the viscosity of water, palm kernel, A-Z oil, Red oil?

1.7                                                            HYPOTHESIS

Water has the lowest viscosity and the fastest rate of flow followed by palm kernel, A-Z oil, red oil.