The Study Rheological Behavior of Sunflower Oil

Rheology is a simple analysis that is being more and applied to determine the physical behavior of solutions, suspensions and mixtures. The basic parameter, obtained in the rheological study of liquid foods, is viscosity, used to characterize the fluid texture. Rheology is concerned with how materials respond to applied forces and deformations. Basic parameters of stress (fo rce per area) and strain (deformation per length) are key to all rheological evaluations. The sunflower oil was found to be more sensitive to thermal treatment, undergoing greater changes in its properties, especially in viscosity, which may increase considerably. The viscosity of sunflower oil decreases logarithmically with temperature, but the slope representing the change is lessened. Different equations are proposed in literature to calculate the shear stress. The sunflower oil was carefully studied inrecent years because they may constitute a raw material for biodegradable lubricants getting organic. These oils are an alternative to synthetic mineral oils. This article presentsrheological behavior of sunflower oil. The dynamic viscosity of sunflower o il was determined at temperatures range between 40 �100∫C and shear rates range from 3.3 � 120 s -1 .The between 40 �70∫C and 100∫C sunfloweroilhas a Bingham fluidbehavior. The between 80 �90∫C sunflower oil has a Casson fluid behavior.