Journal of Food Technology

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Viscosities of Palm Oil and Palm Wine as Quality Indicators

J.C. Osuwa and S.U. Mbamara
Page: 170-172 | Received 21 Sep 2022, Published online: 21 Sep 2022

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Abstract

The viscosities of various grades of two local fluids, palm oil and palm wine, commonly produced in Eastern part of Nigeria, have been investigated using a locally fabricated viscometer. The results show that viscosity of palm wine tails with fermentation to produce alcohol, while that of palm oil remains independent of the free fatty acid content which determines its quality.

How to cite this article:

J.C. Osuwa and S.U. Mbamara . Viscosities of Palm Oil and Palm Wine as Quality Indicators.
DOI: https://doi.org/10.36478/jftech.2008.170.172
URL: https://www.makhillpublications.co/view-article/1684-8462/jftech.2008.170.172