Role of dispersing and dispersed phases in the viscoelastic properties and the flow behavior of fruit juices during concentration operation: Case of orange juice

This work studies the role of dispersing and dispersed phases in rheological properties fruit juices during concentration operations. A special focus was given to behavior phase (SS) when it is concentrated singly or simultaneously with (TSS). The experimental strategy consisted characterization viscoelastic flow various orange juice suspensions containing different concentrations soluble suspended insoluble compounds. Results showed that presence solutes increases cohesion energies between particles governs their behavior. As for behavior, proved be parameter controlling consistency indexes TSS domain 0% 30%. Furthermore, results reveal a threshold around 40%, at which great physical alterations may occur phase. study provides new knowledge concerning distinctive juices. information could useful predict control operations such as vacuum microfiltration.