Temperature-dependence of olive oil viscosity

Abstract

The dynamic viscosity of olive oil sample from Jenin region in Palestine was measured as a function of temperature. In this study, the dynamic viscosity decreases with increasing temperatures. Three and multi-constant formulas were proposed to obtain more suitable prediction of temperature dependence of dynamic viscosity of olive oil samples. The best AAD% was calculated using our proposed formulas to be 0%.  2014 Trade Science Inc. - INDIA