THE THERMODYNAMIC PARAMETERS OF OLIVE OIL IN THE PRESENCE OF STRONG ELECTROLYTES

Abstract

Viscosity of olive oil solutions is directly proportional to the concentration and inversely proportional to the temperature. Slight increase in viscosity of olive oil dissolved in 1, 4 dioxane was observed upon addition of electrolytes (HCl. NaOH and NaCl). The rise in temperature falls the flow rate of solutions. Moreover electrolytes concentration rises viscosity of olive oil solutions which is due to the existence of unsaturated constituents in olive oil also due to temperate effect. Electrolytes act as structure breaker. Thermodynamic and fluidity parameters of olive oil in 1, 4-dioxane were also determined i.e. latent heat of vaporization, and activation energy. The Physiochemical parameters such as peroxide value (POV), free fatty acid (FFA) Iodine value (I.V) and saponification value (SV) were determined and also investigated the effect of heat on the quality of olive oil.