Table 5. Viscosity of carotenoid-enriched soybean oil
| Oil sample1) | Temperature (°C) | η (mPa ․ s)2) | R2 |
| Control | 30 | 41.8 | 1.0000 |
| 40 | 29.0 | 0.9999 |
| 50 | 21.2 | 1.0000 |
| 60 | 16.3 | 0.9999 |
| CESO | 30 | 42.1 | 1.0000 |
| 40 | 29.4 | 0.9999 |
| 50 | 21.3 | 0.9999 |
| 60 | 16.4 | 0.9999 |
Control, non-treated soybean oil; CESO, carotenoid-enriched soybean oil prepared from persimmon peels by ultrasonic extraction (62°C, 32 min, persimmon peel to oil ratio of 1:3.1).
The viscosity values (η) were obtained from slope of the fit of experimental shear stress—the shear rate data for the Newton’s law of viscosity equation (Eq. 3).