Abstract

Ioana Stanciu

DOI : http://dx.doi.org/10.13005/ojc/380113

In this article I present the rheological behavior of the olive oil purchased from the producer in the temperature range 40-100oC. The oil was studied at different shear rates and shear stresses depending on the temperature. At high temperatures there is a minimum viscosity between 80 and 100oC. No thixotropic effects were observed for olive oils. These findings may provide insight into microstructural, physiological, and sensory changes at (high) cold temperatures.

Olive Oil; Rheology; Temperature

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