Applied Rheology: Publications
Nariman Ashrafi
Effects of Temperature on Rheology of Olive Oils

Appl. Rheol. 22:3 (2012) 34203 (7 pages)

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. © 2012 Applied Rheology.

DOI 10.3933/ApplRheol-22-34203

-- full text PDF available for subscribers --

-- open access PDF extract available for non-subscribers --

You have no password-free access to Applied Rheology Online. If you are a subscriber, enter login details below. For password-free access, we need your IP address. Sample manuscripts for free download can be found here

download to disk (some browsers prefer this option)
login name

Purchase this article for 20 € ?

Forgotten your login details? Send an email with subject "AR login" to

Appl Rheol 22 (2012) issues:


© Applied Rheology 2018