Oils sample Frying Time (h) Parameters for Herschel–Bulkley rheological models
τ0HB   K   n   r
Sunflower oil 0 5.11 57.00 0.977 0.999
4 7.89 57.18 0.971 0.999
8 12.07 59.34 0.966 0.997
12 16.86 61.92 0.942 0.999
16 22.63 65.09 0.916 0.996
Cottonseed oil 0 7.95 68.17 0.959 0.999
4 11.83 69.86 0.943 0.998
8 17.77 71.55 0.931 0.996
12 23.98 73.24 0.917 0.997
16 29.57 77.93 0.883 0.997
Palm olein 0 9.19 80.01 0.926 0.999
4 13.59 81.70 0.905 0.996
8 19.56 83.39 0.894 0.996
12 27.75 85.09 0.869 0.998
16 38.15 89.78 0.851 0.996
Table 3: Flow parameters for different oils during frying using the Herschel–Bulkley model.