Viscosity Reduction and Reformation of Structure in Orange Concentrate as Affected by Homogenization within Commercial Taste Evaporators

摘要

ABSTRACTExperiments were undertaken to determine, if homogenization would reduce viscosity of bulk orange concentrate during commercial production and if a structure built‐up during storage. Homogenizers, installed within two Taste evaporators at separate citrus processing plants, were cycled “on” for homogenized samples and “off” for controls. In four replicates, homogenization significantly reduced viscosity 19 average. Samples were stored 6 months under tank farm conditions. Structure increased in 5 of 8 samples, but homogenized samples remained significantly lower in viscosity. This confirmed earlier pilot plant results under commercial o