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Effects of Temperature on Rheology of Olive Oils

[+] Author Affiliations
Nariman Ashrafi

Islamic Azad University, Tehran, Iran

Paper No. IMECE2009-10585, pp. 97-102; 6 pages
doi:10.1115/IMECE2009-10585
From:
  • ASME 2009 International Mechanical Engineering Congress and Exposition
  • Volume 9: Heat Transfer, Fluid Flows, and Thermal Systems, Parts A, B and C
  • Lake Buena Vista, Florida, USA, November 13–19, 2009
  • Conference Sponsors: ASME
  • ISBN: 978-0-7918-4382-6 | eISBN: 978-0-7918-3863-1
  • Copyright © 2009 by ASME

abstract

In this study, the rheological properties of different samples of olive oils, from the same producer were obtained in a wide range of temperature. At constant temperatures, the shear rate was also varied to obtain heating effects. It was found that all the samples reach a minimum viscosity in the temperature range of 120°C–150°C before thickening to higher viscosities. The viscosity remained almost unchanged in high shear rates regardless of temperature, indicating no shear thinning effects. No thixotropic effects were observed for the olive oils. These findings can provide insight into the microstructural, physiological and sensory changes at frying (high) temperatures.

Copyright © 2009 by ASME

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