Abstract
In this study, the thermo-viscous properties of the linseed oil modified with pentaerythritol were measured with a rheometer and modeled by several equations. Results showed that the linseed oils generally appeared as either Newtonian fluid in the non-zero shear region, or shear thinning near the zero shear. The Cross and Ellis models can fit this property, whose zero shear viscosity and infinite shear viscosity showed a positive correlation with the pentaerythritol dosage. It was believed that the shear thinning of the linseed oils was attributed to the chain entanglement. Based on the authors’ formula for the temperature dependence of the viscosity, novel two-dimensional thermal-viscous models for the linseed oil were constructed as functions of temperature and shear rate/stress. These models quantitatively characterize the thermo-viscous property of the linseed oil, and form an advanced base for further rheological study and industrial application in the production and process control about the linseed oil.
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