Flow Behavior Index Research Articles

Determining the flow transition from laminar to turbulence using simple spin-echo magnetic resonance techniques

We have recently introduced a methodology to determine the average velocity and flow behavior index of laminar pipe flow of a power-law fluid using simple magnetic resonance (MR) techniques. In general, MR techniques are noninvasive and capable of working on optically opaque fluids. Knowledge of the average velocity and flow behavior index provides the information needed to reconstruct the flow velocity profile. However, as the flow velocity increases, the flow will begin to develop turbulence. For pipe flow of a particular fluid, the velocity profile is flatter in the center of the pipe at turbulent flow rates compared with laminar flow. An effective flow behavior index can approximate the time-averaged velocity profile, as the Reynolds number increases, as a fluid transitions from laminar to turbulent flow. Here, we show the results of testing the utility of such a simplification in monitoring that transition. For the present study, Reynolds numbers ranged from approximately 490 to 6800, which corresponds to flow rates of 200 to 2750 ml/min and average velocity of 5 to 80 cm/s. We found that visual inspection of the data would be sufficient to determine the state of the flow. With some external knowledge of the flow rate, the shape of the time-averaged velocity profile and eddy diffusivity can be estimated (and potentially also an average fluid particle acceleration).

Numerical investigation on the interaction of an oscillating bubble with the interface of a non-Newtonian fluid

The dynamics of an oscillating bubble near a liquid–liquid interface is a complex multiphase flow problem due to the highly nonlinear interaction, such as interface fragmentation and bubble tearing. When one of the liquid mediums is non-Newtonian, its constitution would significantly influence both the bubble motion and the interface evolution. In this study, a numerical model is established based on the Eulerian finite element method with the non-Newtonian fluid described by the Herschel–Bulkley model. The numerical model is validated by comparing with experimental results for a non-spherical pulsating bubble at a water–oil interface and the analytical solution for the laminar flow of non-Newtonian fluids in a circular tube. According to the simulation and analysis with different case parameters, our findings suggest that the non-Newtonian fluid forms a crater when squeezed by the bubble, and the downward jet can penetrate the bubble and further deepen the crater. As the distance parameter increases, the crater gradually disappears or even bulges. Furthermore, the yield shear stress can give non-Newtonian fluid plastic properties similar to a solid, effectively reducing the bubble's pulsation and jet load. Additionally, the flow behavior index n comes from the power-law model for non-Newtonian fluids and significantly impacts the jet's impact process. When n≤1, the crater is likelier to become funnel-shaped, whereas when n > 1, it is likelier to become bullet-head-shaped. In addition to enhancing the bubble's nonsphericity, the reduction in Reynolds number also weakens the crimp deformation of the interface. When the distance parameter is zero, the larger the buoyancy parameter and the less deformable the non-Newtonian fluid, the easier the bubble to split by the annular jet.

Effects of high hydrostatic pressure on antimicrobial protein stability and the rheological and shelf-life properties of donkey milk.

The effects of high hydrostatic pressure (HHP) and heat treatments on antimicrobial protein stability and on the physico-chemical, microbiological, rheological and shelf-life properties of donkey milk were investigated. Although heat treatment at 75°C for 2 min resulted in 1.50 log CFU ml-1 microbial inactivation, losses in activities of lysozyme (58%) and lactoferrin (82%) were observed due to whey protein denaturation. By contrast, HHP application at 400 MPa caused lower enzyme activity losses (22 and 37% respectively) whilst maintaining a significant reduction of microbial load (1.80 log CFU ml-1). Color analyses showed that the lightness values of all samples decreased during storage. Higher flow consistency (viscosity) and lower flow behavior indexes were observed in heat-treated samples compared to untreated and HHP-treated ones, which can be explained by advanced protein denaturation during heat-treatment. The results suggest that HHP is a more suitable process than heat treatment for preservation of donkey milk within the conditions studied.

Stability and Rheological Behavior of Mayonnaise-like Emulsion Co-Emulsified by Konjac Glucomannan and Whey Protein.

The aim of this work was to study the physical stability and rheological properties of an oil-in-water emulsion stabilized by a konjac glucomannan-whey protein (KGM-WP) mixture at a konjac glucomannan concentration of 0.1-0.5% (w/w) and a whey protein concentration of 1.0-3.0% (w/w). The droplet size, microstructure, stackability, flow behavior, and viscoelastic properties were measured. The experimental results showed that with an increase in KGM and WP concentrations, the droplet size (D4,3) of the emulsion gradually decreased to 12.9 μm, and the macroscopic performance of the emulsion was a gel-like structure that can be inverted and resist flow and can also be extruded and stacked. The static shear viscosity and viscoelasticity generally increased with the increase of konjac glucomannan and whey protein concentration. Emulsions were pseudo-plastic fluids with shear thinning behavior (flow behavior index: 0.15 ≤ n ≤ 0.49) and exhibited viscoelastic behavior with a storage modulus (G') greater than their loss modulus (G″), indicating that the samples all had gel-like behavior (0.10 < n' < 0.22). Moreover, storage modulus and loss modulus of all samples increased with increasing KGM and WP concentrations. When the concentration of konjac glucomannan was 0.3% w/w, the emulsion had similar rheological behavior to commercial mayonnaise. These results suggested that the KGM-WP mixture can be used as an effective substitute for egg yolk to make a cholesterol-free mayonnaise-like emulsion. The knowledge obtained here had important implications for the application of protein-polysaccharide mixtures as emulsifiers/stabilizers to make mayonnaise-like emulsions in sauce and condiments.

Numerical analysis of finite bearing operating under non-Newtonian lubricant and flow turbulence effect

The purpose of this work is to evaluate the combined influence of turbulence and shear-thinning/shear-thickening lubricant on the steady-state characteristics of hydrodynamic journal bearings. The modified Navier–Stokes equation for linear turbulence and non-Newtonian (shear-thinning as well as shear-thickening aspect) lubricants are solved using a finite element method to acquire load capacity, attitude angle, friction coefficient variable, total oil flow, and temperature rise variable for distinct combined values of the flow behavior index and Reynolds number. This work utilizes the Navier–Stokes equation with Ng–Pan's linear turbulence and shear-thinning/shear-thickening lubricant models, which is very helpful in predicting the performance characteristics of hydrodynamic bearings under harsh industrial operating conditions. The results show that the combined presence of non-Newtonian lubricant and turbulence in the flow significantly affects the steady-state performance parameters of such type of bearing compared to existence of individual presence of turbulence and non-Newtonian lubricant in the clearance space. This work helped to provide better insight into the operation of journal bearings in a severe environment owing to the high speed and changes in the nature of lubricant.

Rheology-dependent mass diffusion characteristics of high-solids anaerobic co-digestate of food waste and sewage sludge

Rheology-dependent mass diffusion characteristics of high-solids anaerobic co-digestion (HS-AcoD) systems of food waste (FW) and sewage sludge (SS) are important inputs for system optimization modeling but have not yet been clearly elucidated. Results indicated that the effective diffusion coefficient of digestate (Deff.) decreased from 8.40 × 10−10 m2·s−1 to 5.99 × 10−11 m2·s−1 as the total solids (TS) increased from 10.14% to 18.12%. Higher values of the yield stress, viscosity, consistency index, critical modulus and energy of cohesion but lower values of the flow behavior index were obtained with increasing TS content. A satisfactory correlation was obtained between the rheograms and Herschel–Bulkley model. Higher proportion surface water in the high TS digestate explained the decrease of Deff. and the deterioration of rheological properties. Finally, the relationship between the rheological parameters and Deff. could be modeled by empirical equations with forms of power functions. The results of this study can guide the design and operation of HS-AcoD systems to enhance mass transfer during FW and SS disposal processes.

Rheology of Suspensions of Solid Particles in Liquids Thickened by Starch Nanoparticles

The rheology of suspensions of solid particles in aqueous matrix liquids thickened by starch nanoparticles (SNP) was investigated. The SNP concentration varied from 9.89 to 34.60 wt% based on the aqueous matrix phase. The solids concentration of suspensions varied from 0 to 47 wt% (0 to 56 vol%). The suspensions at any given SNP concentration were generally Newtonian at low solids concentrations. At high solids concentrations, the suspensions were non-Newtonian shear-thinning. With the increase in the SNP concentration, the suspensions become non-Newtonian at a lower solids concentration. The rheological behavior of non-Newtonian suspensions could be described adequately with a power-law model. The consistency index of the suspension increased with the increase in solids concentration of the suspension at any given SNP concentration. The flow behavior index of suspensions was well below unity at high solids concentrations, indicating non-Newtonian shear-thinning behavior. The value of the flow behavior index decreased with the increase in solids concentration indicating an enhancement of shear-thinning in suspensions. The experimental viscosity and consistency data for Newtonian and non-Newtonian suspensions showed good agreement with the predictions of the Pal viscosity model for suspensions.

Evaluation of physicochemical and sensorial properties of gluten‐free boza formulated with chia and quinoa flours

AbstractBackground and objectivesBoza is a traditional cereal‐based (millet, corn, rice, etc.) and fermented beverage with sweet‐sour and bread‐like taste. It is a low‐alcohol and high‐viscosity beverage. In this study, it was aimed to develop a new gluten‐free boza formulation consisting of chia (100%), quinoa (100%) and chia + quinoa mixtures (50% + 50%) and determine its characteristics. For this purpose, physical, chemical, rheological, microbiological, and sensory properties of gluten‐free boza were researched.FindingsThe highest protein (6.44%), ash (0.89%), pH (3.24%), oil (0.84%), and mineral content were determined for the chia boza samples. The highest lightness (L*) and yellowness (+b*) values were determined in quinoa boza samples (p &lt; .05). The highest soluble dietary fiber (1.22%) and insoluble dietary fiber (1.25%) contents were determined for chia boza samples. The dietary fiber content of quinoa and chia + quinoa boza were similar (p &gt; .05). The highest lactic acid bacteria (9.03 lab log cfu/g) and yeast mould counts (6.72) were observed for quinoa boza samples. Rheological analyses results showed that all boza samples showed pseudoplastic behavior with a flow behavior index ranging from 0.66 to 0.98. The highest viscosity belonged to chia‐containing samples.ConclusionsConsidering sensory analyses, quinoa boza samples got the highest general acceptance in terms of color, sensory, flavor, and consistency according to panelists results.Significance and noveltyGluten‐free boza production with high nutritional value and acceptable taste can be achieved. For the first time, chia and quinoa were used as raw materials in the production of boza.

Optimizing energy generation in power-law nanofluid flow through curved arteries with gold nanoparticles

The investigation of blood flow into curved arteries is fascinating and essential to prevent the advancement of vascular disease. Motivated by electro-kinetic manipulation, gold nanoparticles, and their size applications, a mathematical model is developed to explain blood flow, entropy generation, and electro-kinetic energy conversion (EKEC) efficiency in curved arterial flow. To make this study more realistic, a patient-specific overlapped stenosis condition and non-Newtonian (power-law fluid) blood flow model have been considered. The effects of a magnetic field, external heating, and chemical reactions are also included. The Stone’s strongly implicit scheme has been considered to solve the system of non-linear partial differential equations (PDE’s) in the” MATLAB” software. In this numerical investigation, an error tolerance of 10 − 6 has been considered for every iteration step under Stone’s scheme. The significance of various physical parameters, such as nanoparticle volume fraction (m), their size (dp), magnetic field intensity (M), inverse Debye length ( κ ¯ ), flow behavior index (Sc), heat source (H), and chemical reaction parameter (ξ) on the blood flow velocity, temperature, concentration, EKEC efficiency, and entropy generation have been explained graphically. This study also developed stream function contours to describe flow trapping patterns. The findings of this study conclude that the blood flow EKEC efficiency reduces with the presence of nanoparticles and stenosis in the artery. In addition, both flow velocity and entropy enhance by adopting large-size nanoparticles instead of small diametric nanoparticles. Clinical researchers and biologists may use the results of this computational study to forecast endothelial cell damage and plaque deposition in curved arteries with WSS profiles, by which the severity of these conditions can be reduced.

Investigation on the Flow Behaviour of Agar Solution and Rheological Modelling

In this study, the effect of shear rate, agar concentration (15-35 kg/m3) and temperature (30-60°C) on the apparent viscosity of the agar solution was investigated. Apparent viscosities at different shear rates were determined using a rotational viscometer. The findings show that the apparent viscosity decreasing with a rise of shear rate increased with increasing concentration. An increase in the tempearture, on the other hand, led to a decrease in the apparent viscosity. To illustrate both temperature and concentration changes together, the Bingham, power law, and Casson models were utilized in choosing the most suitable model. When the models were compared using statistical tests, the most compatible model was found to be the power-law model. The consistency coefficient and flow behaviour index calculated using the power law model showed that agar solutions exhibited shear-thinning flow behavior (pseudoplastic). This study suggests that power law, within the ranges of the temperature and concentration studied could be used to estimate the viscosity of the agar solutions in the applications requiring the knowledge of flow behavior.

Numerical investigation of the entropy generation analysis for radiative MHD power-law fluid flow of blood through a curved artery with Hall effect

In the last few decades, mortality rate due to blood vessel diseases has hiked rapidly and it is almost one-third of total mortalities. Identifying the vascular geometry and hemodynamic blood flow inside the artery is essential for preventing vascular disease progression. By motivating vascular diseases effects on the human body, a mathematical model has been developed to discuss the blood flow phenomena and entropy estimation in the stenosed curved artery in the presence of a magnetic field and the Hall effect. The patient-specific condition of elliptic shape stenosis has been considered at the arterial wall. Blood is considered in the artery as two-phases; core and plasma region. Power-law fluid has been considered for core region fluid, while, Newtonian fluid is considered in the plasma region. The non-dimensional governing equations have been discretized using the second-order central difference method. Then, Stone's strongly implicit scheme is used in the ‘MATLAB’ software to solve a system of nonlinear partial differential equations (PDEs). A computing error tolerance of has been set for each iteration step throughout the computing process. The influence of various parameters such Hall parameter (m), Brinkman number (Br), flow behavior index (q), Radiation parameter (N), magnetic field (M), arterial curvature, etc., have been discussed graphically. The present study concludes that the heat transfer rate enhances with the increase in the Hall parameter values while wall shear stress reduces with it. In addition, the chances of stenosis deposition rise for highly curvature arteries, and also blood produces more entropy with the increase in viscous heating and thermal radiation intensity. Results from the current computational study will aid clinical researchers in making more accurate predictions about the prevalence of vascular diseases.

Impact of Combined Thermal Pressure Treatments on Physical Properties and Stability of Whey Protein Gel Emulsions.

Emulsion gels are gaining interest as fat replacers due to their benefits associated with calorie reduction and their versatility in a wide range of products. Their production process needs to be tailored to obtain the desired stability and physicochemical properties. This study investigated the effect of heat (70, 80, and 90 °C) and pressure (5, 10, and 15 MPa) to produce whey protein emulsion gels using a pilot-scale tubular heat exchanger equipped with a homogenization valve. Both temperature and pressure determined a significant effect (p < 0.05) on the rheological moduli, with the treated samples displaying a predominant elastic behavior. The treatments also showed an improved pseudoplasticity due to the significant reduction in the flow behavior index (p < 0.05). All the samples showed a bimodal particle size distribution; by increasing the temperature up to 80 °C, a reduction in Dv50 (50th percentile) values compared to the control samples was observed. At 90 °C, the Dv50 value increased because of coalescence and flocculation phenomena occurring during or immediately after processing. The greater aggregation and structural development obtained with stronger process conditions improved the stability of the emulsions. The results show the capability to produce gel emulsions with good physical properties that could be proposed as food ingredients to substitute fats in food products.

Temperature gradient focusing of bio-analyte in a microfluidic channel dealing with non-Newtonian electrolyte considering temperature-dependent zeta potential.

Temperature gradient focusing (TGF) relies on establishing a precise balance between the electrophoretic motility of a target analyte and the advective flow of the background electrolyte (BGE) to locally concentrate the analyte in a microfluidic configuration. This paper presents a finite-element-based numerical analysis where the coupled electric field and the transport equations are solved to describe the effects of the shear-dependent apparent viscosity of a non-Newtonian BGE on the localized concentration buildup of a charged bio-sample inside a microchannel by TGF via Joule heating. Effects of the temperature-dependent nature of the wall zeta potential and the flow behavior index (n) of BGE on the flow, thermal, and species concentration profiles inside the microchannel have been investigated. Study using a fluorescein-Na analyte sample shows that the maximum normalized analyte concentration (Cmax /C0 ) reduces as the zeta potential increases linearly with temperature. The maximum concentration enhancement is achieved when the BGE displays the Newtonian rheology. For example, Cmax /C0 increases 134- to 280-fold when n is increased from 0.8 to 1 (pseudoplastic regime) and again reduces to 190-fold when n increases further from 1 to 1.2 (dilatant regime).

Effects of Formulation on the Rheology and Final Product Attributes of the Traditional West Indian Food “Dhokla”

ABSTRACT This study investigates the impact of three different formulations of Dhokla, viz. rice-to-Bengal gram (BG) ratios of 1:3, 1:1, and 3:1, on the batter rheological properties, fermentation kinetics, and final product characteristics. Herschel–Bulkley model best explained the flow index and consistency value of the samples with R 2 > 90%. Consistency index and yield strength of the batter had a direct relationship with the BG amount in the formulation, while an inverse relationship was noted between BG amount and flow behavior index (n). Furthermore, the formulation also had a significant impact on the expansion ratio of batter after fermentation and final product characteristics as well as on the texture of the final product. More porous crumbs with higher number of homogenously distributed cells were obtained for R:BG (1:3) compared to other conditions.

Mayonnaises from fresh or frozen egg yolk with rapeseed and sesame oils -the influence of egg yolk freezing and storage time and oils ratio

The rheological behavior of some mayonnaise varieties prepared from liquid egg yolks, fresh or frozen, whose oily phase is made up of mixtures of sesame oil and rapeseed oil was studied in the current paper. The study examined the influence of the freezing time of the egg yolk, of the ratio between the two types of oil, as well as of the storage time, on the rheological parameters (apparent viscosity, consistency coefficient, flow behavior index). It has been shown that all types of mayonnaise present non-Newtonian behavior (pseudoplastic), because the values of the flow behavior index established from the specific mathematical models (Ostwald de Waele and Herschel-Bulkley) are sub-unit, and the apparent viscosity decreases with the increase of the shear rate. Mayonnaises prepared from frozen egg yolks and those with an oily phase in which sesame oil is predominant, have a higher consistency. The oxidation stability was evaluated by determining the acid values, which increase slightly with the freezing time of the egg yolk and with the amount of sesame oil in the oily phase. From the color tests carried out in the CIELAB color space, the characteristic parameters L*, a* and b* were determined and the lightness of the mayonnaise was assessed.

Tracer dispersion due to non-Newtonian fluid flows in hydraulic fractures with different geometries and porous walls

Tracer transport in hydraulic fractures is substantially affected by the rock matrix surrounding them. Nevertheless, there is not yet an expression in literature to address the relationship among the transport coefficients, porous walls, hydraulic fracture geometries, and non-Newtonian fluid properties. Therefore, the tracer dispersion due to non-Newtonian fluid flows in hydraulic fractures with different geometries and porous walls is mathematically derived and studied in the current work. Rectangular, triangular, and elliptical models and power-law model are considered here to describe the hydraulic fracture geometry and the non-Newtonian fluid rheology, respectively. The results reveal that as the flow behavior index grows, the coefficient of the shear dispersion term in the case of the shear thinning and Newtonian fluids follows an order of triangular > elliptical > rectangular and in the case of the shear thickening while the same order is followed at the beginning, it turns first to triangular > rectangular > elliptical, then to rectangular > triangular > elliptical, and finally to rectangular > elliptical > triangular. The coefficient of the shear dispersion term increases sharply for each geometrical model with the flow behavior index when the fluid is shear thinning while it first increases slightly and then flattens when the fluid is shear thickening. However, the coefficient of the shear dispersion term for porous walls is lower than the one for nonporous walls. It is also found that the average tracer dispersion coefficients in rectangular, triangular, and elliptical nonporous-walled and porous-walled hydraulic fractures and their ratio dictate that the hydraulic fracture-rock matrix communication through the continuity of the tracer concentration and the mass flux needs to be considered for determination of the tracer dispersion during the transition for intermediate Peclet numbers and the advection-dominated tracer transport for large Peclet numbers. This study along with its findings can pave the way for future investigations on the tracer dispersion in a network of hydraulic fractures with rough and porous walls.

Physicochemical, Rheological, In-Vitro Digestibility, and Emulsifying Properties of Starch Extracted from Pineapple Stem Agricultural Waste.

In this study, the physicochemical, rheological, in vitro starch digestibility, and emulsifying properties of starch extracted from pineapple stem agricultural waste were investigated in comparison with commercial cassava, corn, and rice starches. Pineapple stem starch had the highest amylose content (30.82%), which contributed to the highest pasting temperature (90.22 °C) and the lowest paste viscosity. It had the highest gelatinization temperatures, gelatinization enthalpy, and retrogradation. Pineapple stem starch gel had the lowest freeze-thaw stability, as evidenced by the highest syneresis value of 53.39% after five freeze-thaw cycles. Steady flow tests showed that pineapple stem starch gel (6%, w/w) exhibited the lowest consistency coefficient (K) and the highest flow behavior index (n), while dynamic viscoelastic measurements gave the gel strength in the following order: rice > corn > pineapple stem > cassava starch gel. Interestingly, pineapple stem starch provided the highest slowly digestible starch (SDS) (48.84%) and resistant starch (RS) (15.77%) contents compared to other starches. The oil-in-water (O/W) emulsion stabilized with gelatinized pineapple stem starch exhibited higher emulsion stability than that stabilized with gelatinized cassava starch. Pineapple stem starch could therefore be used as a promising source of nutritional SDS and RS, and as an emulsion stabilizer for food applications.

A Research on Rheological Behavior of Aqueous Solutions of Pomegranate Peel Powder

Determining the viscosity of pomegranate peel powder (PPP) can aid in product development, process optimization, quality control, ingredient interactions, and scientific research related to pomegranate peel-based products or formulations. Therefore, in this study, the rheological behavior of dried and ground pomegranate peel has been investigated. The apparent viscosities of pomegranate peel solutions prepared with distilled water are measured by a rotational viscometer. The viscosity of the pomegranate peel solution at each concentration is measured at shear rates varying between 2.64 s-1 and 22 s-1 at constant temperature (25 °C). When the effect of concentration on apparent viscosity has been examined, it is observed that the viscosity rises with increasing concentration at a constant shear rate. Among the rheological models studied, Power model provides a good fit for the experimental viscosity data of aqueous solutions of pomegranate peel powder at different concentrations. The consistency coefficient and the flow behavior index are calculated using the power law model and the solutions have been found to exhibit pseudoplastic behavior.

Influence of pH and ionic strength on the bulk and interfacial rheology and technofunctional properties of hazelnut meal protein isolate

The functional, bulk, and interfacial shear rheological properties of hazelnut protein isolate were studied at different pH values between 3.0 and 8.0 and ionic strength levels between 0.0 and 1.0 M. The results showed that pH significantly affected protein solubility, emulsion properties, water and oil holding capacities, foam stability, surface hydrophobicity, and free -SH groups. The highest surface hydrophobicity, free -SH groups, and better functional properties were observed at pH 8.0. Protein solubility also increased with increasing ionic strength up to 0.6 M. The emulsion and foam stability of hazelnut protein isolate showed similar changes with protein solubility. The flow behavior of hazelnut protein suspensions was found to be shear thinning with the highest consistency index at pH 3.0 and the lowest at pH 6.0, however, the ionic strength did not significantly affect the consistency coefficient but did cause a significant change in the flow behavior index, with the lowest value observed at 0.6 M. The best gel structure in hazelnut proteins was observed at pH 3.0 and 4.0. The addition of ions at 0.4 and 0.6 M concentrations resulted in an improved viscoelastic character. The hazelnut protein isolate was also found to form solid-like viscoelastic layers at both air-water and oil-water interfaces, with the interfacial adsorption behavior affected by both pH and ionic strength. Overall, these results suggest that pH and ionic strength have significant effects on the functional and rheological properties of hazelnut protein isolate, which may have the potential as an auxiliary substance in food systems.

Effects of activated earth, activated alumina, and chitosan adsorption processes on thermal and rheological and chemical characteristics of menhaden oil.

The objective of this study was the effectiveness of using activated earth, activated alumina, and/or chitosan, either separately or in combination, as adsorbents to remove free fatty acids (FFA) and peroxides from unpurified menhaden oil (MO). Thermal and rheological properties of MO were also evaluated. Five different combinations of absorbents were used to purify MO: Processes 1-3 involved purifications of MO by 5% chitosan (wt/wt of oil), 5% activated earth, and 5% activated alumina, respectively, process 4 involved MO purification with a combination of 6.5% chitosan, 3.5% activated earth, and 5% activated alumina, and process 5 involved MO purification process with a combination of adsorbents of 9% chitosan, 1% activated earth, and 5% activated alumina. All the adsorption processes were conducted at 25°C. Purified MO and MO were evaluated for their fatty acid profile, FFA, peroxide value (PV), moisture content (MC), minerals, and color. Triplicate experiments were conducted, and data were statistically analyzed using α=0.05. Processes 4 and 5 were effective in reducing PV, FFA, and MC in MO. Thermal properties indicated processes 4 and 5 produced purer MO than processes 1-3. All the oil samples became less viscous, and the flow behavior index of MO was close to 1 after the adsorption processes. This study demonstrated that adsorption processes that include chitosan, activated earth, and activated alumina could effectively improve MO quality.