Evolution of the Rheological Behavior of Palm Oil

Abstract

Palm oil is dark yellow to red with a sweet taste and violet scent. Under the action of oxygen in the air, palm oil discolors due to the oxidation of carotene. The sample at different temperatures was recorded at different shear rates. Based on the rheograms (graph of the average shear stress versus shear rate), the studied ones proved to be Newtonian fluid. The shear range used did not significantly affect the absolute viscosities of the palm oil at different temperatures. The absolute viscosities of palm oil have decreased with increasing temperature and can be equipped with an Arrheniustype relationship.