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.
Volume Subject Area:
Heat Transfer, Fluid Flows, and Thermal Systems
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