Temperature and storage age (weekly basis)-dependence of olive oil viscosity

Tajweed Hashim Nierat, Sharif

Abstract

The dynamic viscosity of olive oil samples of different storage ages in weekly basis from different locations was measured as a function of temperature. In this study, the dynamic viscosity as a function of storage age in weekly basis decreases with increasing temperatures. Three and multiconstant 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%.