Effects of Temperature on Rheology of Olive Oils

Abstract

In this study, the rheological properties of different samples of olive oils purchased from the same producer were investigated in a wide range of temperature. In addition, at constant temperatures, the shear rate was varied to obtain heating effects. It was found that all samples reach a minimum viscosity in the temperature range of 120 - 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.

Keywords

• rheology
• olive oils
• temperature effects
• activation energy
• shear thinning
• temperature thickening