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Physico‐chemical and rheological characterization of olive‐pomace oils
Author(s) -
SánchezGutiérrez Carla Andrea,
Casas Marta,
Lucero M. Jesús,
RuizMéndez M. Victoria
Publication year - 2015
Publication title -
european journal of lipid science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.614
H-Index - 94
eISSN - 1438-9312
pISSN - 1438-7697
DOI - 10.1002/ejlt.201300490
Subject(s) - pomace , rheology , olive oil , viscosity , materials science , chemistry , food science , composite material
In this paper the characteristics and rheological behavior of crude olive‐pomace oil extracted by mechanical and chemical means throughout one harvest period have been studied. Oils were turbid at 25°C and behaved as non‐Newtonian fluids. While the mechanically extracted samples fitted to the rheological model of Herschel–Bulkley, the chemical extracted samples fitted better to the model of Ostwald‐De Waele or Power Law. The mechanical properties of the olive‐pomace oils have been studied from rotational rheological point of view in order to obtain information about the flow behavior and the viscosity, necessary in different fields of application for the design, development, optimization, and quality control of new formulations with this type of oil.