Viscosity measurement of vegetable oil at high pressure

C.J. Schaschke*, S. Allio, E. Holmberg

*Corresponding author for this work

Research output: Contribution to journalArticlepeer-review

32 Citations (Scopus)


In this work we report the measurement of the viscosity of olive oil at high pressure using a falling sinker type viscometer. The design of the viscometer relies on a close-fitting self-centring sinker enclosed within a vertical tube maintained at a controlled temperature. Based on the accurate fall times of the sinker measured electronically, the performance of the viscometer was studied to provide the relationship of viscosity with pressure for olive oil up to 150 MPa. The viscometer used in this work was shown to provide easily obtained reliable experimental data for correlation with existing relationships of viscosity and pressure.

Original languageEnglish
Pages (from-to)173-178
Number of pages6
JournalFood and Bioproducts Processing
Issue number3
Publication statusPublished - Sep 2006


  • falling sinker viscometer
  • high-pressure
  • viscosity
  • olive oil
  • Peng-Robinson equation of state

ASJC Scopus subject areas

  • Biotechnology
  • Food Science
  • Biochemistry
  • Chemical Engineering(all)


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