Abstract

Ioana Stanciu

DOI : http://dx.doi.org/10.13005/ojc/380528

In this article we studied the olive oil extracted from the cold pressed fruits and separated by centrifugation. The rheological models found in the literature for the dependence of the shear rate on the shear stress are: the Herschel – Bulkley model, the Ostwald model and the Bingham model. By linearizing the obtained data, we found two models that describe the behavior of the oil at the temperatures at which the olive oil was studied. Olive oil has a non-Newtonian behavior.

Non-Additive; Oilve; Oil; Rheology

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