Flow properties of concentrated juices at low temperatures
Rao, M.A. | Cooley, H.J. | Vitali, A.A.
Rheological properties of the 3 principal concentrated fruit juices consumed in the US, which are apple, orange, and grape, are described as a function of temperature and concentration at temperatures ranging from -15 to 40 degrees C. Hitherto unpublished data are presented on concentrated, depectinized and filtered apple and grape juices, and on low-pulp orange juice. Data were obtained at temperatures below 0 degrees C so that they can be used in the design of handling equipment at low temperatures. This minimizes changes in organoleptic qualities of the juices. The results of these studies indicated that the magnitude of the flow activation energy of concentrated apple and grape juices is determined by their sugar content, and was higher at lower temperatures for all juices. The effect of concentration on the viscosity of grape juice was best described by an exponential model. The pulp content and particle size distribution play an important role in flow behavior of concentrated orange juice. (wz)
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