Comportamento viscoso e densidade do azeite de dendê.

Abstract

The viscosity and density of the oil palm submitted to four different temperatures (25, 30, 40 and 50o C) was studied. The samples came from the Bahia state, of commercial origin, destined for culinary ends, wrapped in glass bottle with metallic cover and acquired in supermarket. For the viscosity determination a falling ball viscometer coupled to a thermostatic bath was used. The determination of density was accomplished using the picnometer method. The viscosity of the samples suffered exponential reduction with the heating. The density was reduced in about 2% between the smaller and larger temperatures.