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Cesare Oliviero Rossi, Fitim Destani, Alfredo Cassano
Rheological behavior of blood orange juice concentrated by osmotic distillation and thermal evaporation
Appl. Rheol. 24:6 (2014) 63776 (6 pages)
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Fruit juices concentrated by osmotic distillation are characterized by higher organoleptic and sensorial properties than those
of juices concentrated by thermal evaporation as confirmed by several research studies. On the other hand, no literature is
readily available about the rheological characterization of juices concentrated by osmotic distillation. This work aimed at
investigate the rheological behavior of the concentrated blood orange juice prepared from the clarified juice by using thermal
evaporation and osmotic distillation processes as a function of solids concentration in the range 115 - 614 g/kg of total
soluble solids (TSS) within a range of 20 - 70 C. The effect of the temperature and concentration on the juice viscosity was
studied. Arrhenius-type correlation equations for viscosity were used to represent the temperature dependence of viscosity.
Values of the Arrhenius equation parameters (flow activation energy) were calculated for the measured viscosities of juices
as a function of concentration. Results indicated no significant differences in the rheological behavior for orange juices concentrated
with both methods. The juices exhibited a Newtonian behavior regardless of the concentration method.
► Cite this publication as follows:
OlivieroRossi C, Destani F, Cassano A: Rheological behavior of blood orange juice concentrated by osmotic distillation and thermal evaporation, Appl. Rheol. 24 (2014) 63776.
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