Viscosity Reduction by Homogenization of Orange Juice Concentrate in a Pilot Plant Taste Evaporator

摘要

ABSTRACTControlling viscosity is critical to efficient evaporation and pumping of citrus concentrates. Viscosity was reduced by a commercial homogenizer installed between the third and fourth stage of a pilot plant TASTE evaporator. Juice was concentrated to 65°Brix with and without homogenization. The results showed a 13 decrease in viscosity due to homogenization. Mean non‐homogenized values were 279 mPa.s (s.d. = 7.5) on the 65°Brix control and 242 mPa.s (s.d. = 10) on the homogenized concentrate, both measured at 3.50 set1, which was calculated to be the shear rate for these samples within the third stage of this evaporator. This decrease in viscosity also reduced the energy consumption about 3 to 4 or produced a higher (2 to 3) °Brix concentrate. Homogenization did not significantly affect the juice color, acid, pulp or vitam