Abstract
In this work, the viscosity values of chemically refined vegetable oils (sunflower, corn, soybean and rapeseed) and physically
refined vegetable oils (olive and palm) were determined during refining processes. At this point of view, fatty acid
compositions and viscosity values of oil samples were determined. The edible vegetable oils presented Newtonian behavior
in shear rates at ranges 6.28-20.93 s-1
. It was observed that palm oil is more viscous than the others. During physical refining,
the effect of both oil type and refining steps were significantly important, whereas in chemical refining only the effect of oil
type was found statistically important (p<0.01). It was observed that correlation among fatty acid compositions and viscosity
values of the samples showed differences according to oil type.
