Application of Response Surface Methodology to Recognize Pure Olive Oil from Combined Viscosity and Density Data

In this study, a new method to figure out the purity of olive oil is proposed. The response surface methodology (RSM) with central composite design was applied as an alternative for conventionalmixing rules of viscosity and density data of under study oil mixtures. Experiments with 4 axial points, 4 factorial points and 5 replicates at the center were done for predicting viscosity and density of olive, castor and sunflower oil mixtures. Statistical checks indicated that the results ofthe built model have a good agreement with experimental data. Finally, it was found that the combination of viscosity and density data give a new proper approach to recognize the pure olive oil

کلیدواژه ها:

Response surface methodology ، Viscosity ، Density ، Olive oil ، Castor ، Sunflower