Theoretical rheological models for olive oil

Abstract

This paper proposes new rheological models for olive oil. The purpose of this study was to find an exponential  dependence between temperature and dynamic viscosity of olive oil, using one equation. Equation constants ln?₀, A₁ and t₁ were determined by fitting exponential. The olive oil have investigated using a Haake VT 550 Viscotester developing shear rates ranging between 3 and 120 s^-1 and measuring viscosities from 10⁴ to 10⁶ mPa·s when the HV₁ viscosity sensor is used.

Olive oil dynamic viscosity decreases with increasing temperature at constant shear rate.  Plotting the ln dynamic viscosity depending on temperature shows an exponential decline.