An-Najah Staff

The dynamic viscosity of olive oil samples of different storage ages in weekly basis from different locations was measured as a function of tem- perature. In this study, the dynamic viscosity as a function of storage age in weekly basis decreases with increasing temperatures. Three and multi- constant formulas were proposed to obtain more suitable prediction of temperature dependence of dynamic viscosity of olive oil samples. The best AAD% was calculated using our proposed formulas to be 0%.