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Viscosity Reduction and Reformation of Structure in Orange Concentrate as Affected by Homogenization within Commercial Taste Evaporators
Author(s) -
CRANDALL P.G.,
DAVIS K.C.
Publication year - 1991
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1991.tb04773.x
Subject(s) - homogenization (climate) , orange (colour) , homogenizer , viscosity , food science , pulp and paper industry , chemistry , materials science , chromatography , biology , composite material , engineering , biodiversity , ecology
Experiments 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 operations.