International Journal of Academic and Applied Research (IJAAR)   Year: 2022 | Volume: 6 | Issue: 2 | Page No.: 72-76 Rheological Characteristics of Olive Oil: A Statistical Approach Download PDF Esam Abdulkader Elhefian, Abstract: In this study, a statistical analysis based on Response Surface Methodology (RSM) was employed to study the effect of temperature on the apparent viscosity of olive oil. The data generated from the response surface method showed that cubic effect of the temperature on the apparent viscosity was significant (p<0.05). Regression equation for the apparent viscosity was also established and found that the predicted values from the regression equation are in good agreement with the observed ones, implying that the regression equation could be used to predict and optimize the desired apparent viscosity. The obtained results also showed that a remarkable decrease in apparent viscosity with increasing temperature (from 10-50oC) was observed.