Viscosity and rheological behavior of castor–canola mixture

In this work, the effects of shear rate on viscosity of selected pure food grade oils (castor and canola) are investigated. The rheological behavior of castor–canola oil mixture is also studied through modeling the experimental data. The effect of shear rate on the variation of viscosity was clearly observed. Interpretations of the results from rheological models indicate that these food grade oils belong to pseudo‐plastic category. The results also show that among the six used mixing rules, Grunberg–Nissan model seems very well fitted to the experimental data.