Author/Authors :
Shariaty، Mohammad Ali نويسنده Department of Food Science and Technology, Science and Research Branch, Islamic Azad University, Tehran, Iran , , Mahasti، Peiman نويسنده Department of Food Science and Technology, Shahrekord Branch Islamic Azad University, Shahrekord, Iran , , Ghavami، Mehrdad نويسنده Department of Food Science and Technology, Shahrekord Branch Islamic Azad University, Shahrekord, Iran , , Hemasi، Amir Hooman نويسنده Department of Food Science and Technology, Shahrekord Branch Islamic Azad University, Shahrekord, Iran ,
Abstract :
Investigating the behavior of fluids and viscosity of liquids is one of the important issues in the manner of their transmission in different systems or factories. Investigation of behavior of olive oil in different temperatures of bleaching can show a desirable criterion of behavior of this fluid in absorbing wastes in bleaching. In this study 3 varieties of Iranian olive were selected being Yellow, Phishomi, Shenge. They were bleached after extracting their oil, neutralizing oil. In this research the samples of olive oil were investigated and compared in order to study the influence of selected temperatures of bleaching (60, 50, 40 and 70 centigrade’s) on rheological properties. In all temperatures studied the most amount of viscosity is related to the variety Shenge and the least amount is related to Shenge. The results also showed that with increasing shear rate the viscosity of each sample remained almost constant and did not show remarkable decrease or increase.
