Análise reológica de azeite de abacate em diferentes temperaturas

Abstract

The avocado is a abundant fruit in Brazil, thus, its oil can be a product produced nationally at lower cost, substituting olive oil in the diet of the population and in food manufacturing, well studies show that the nutritional quality of both is similar . The rheological analysis of new products is necessary for their application in industrial processes and development of new products and equipment. This work aims to reproduce experimental values of dynamic viscosity of avocado oil from different manufacturers at different temperatures. The viscosity of the oils was analyzed by a viscometer of Quimis brand, coupled with a thermostatic bath with temperature control. From the results obtained it was found that the viscosity decreases sharply with increasing temperature for the oils studied, showing a Newtonian fluid behavior, therefore the avocado oil can be used as a replacement for other vegetable oils aggregating nutritional quality to the product end.