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Vegetable oil is an important and widely used lipid source for our everyday food products. Dynamics viscosity of vegetable oil is a very important factor to design an advanced technological process. In this work, proposed equation for predicting dynamics viscosities of vegetable oils at various temperatures to its chemical composition are correlated to the Martin’s rule of free energy additivity. Data available in literatures are used to validate and support the proposed equations. The proposed correlation is easy to use and the predicted dynamics viscosity values of vegetable oils at different temperatures agree well with the literature values. The estimated dynamics viscosity values of vegetable oils are in good agreement with those 144 data reported in the literature within a temperature range of 283.15–413.15 K, the average absolute deviation is 7.57%. The dynamics viscosity value outside of this temperature range may be possibly predicted by the correlation but the accuracy may be lower.
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