Density, viscosity, and surface tension of five vegetable oils at elevated temperatures: Measurement and modeling

Density, surface tension and viscosity of five food oils were experimentally measured using the Archimedean method, Pendant drop method, and Brookfield viscometer respectively. Measurements were performed from 23 +/- 1 degrees C to the oils' smoke point at intervals of every 20 degrees C. Density and surface tension decreased linearly with increasing temperature, whereas the viscosity decreased exponentially. Density was modeled using the modified Rackett equation, surface tension using the Eotvos equation, and viscosity by the modified Andrade equation. The oil type influenced the density and viscosity of oil, but did not affect surface tension.