Flow Properties of Low-Pulp Concentrated Orange Juice:
Effect of Temperature and Concentration
A. A. VITAL1
ABSTRACT
Three 65”Brix low-pulp concentrated orange juice (COJ) samples,
between -19 and 30°C were shear-thinning (pseudoplastic) fluids
with negligible magnitudes of yield stress. The simple power law
model fit welt the shear rate-shear stress data. For one sample, the
Powell-Eyring model also described the data well. The Arrhenius
model described the effect of temperature on the apparent viscosity
and the consistency index of the power law model. The activation
energy of flow (E,) was 10.7 + 0.2 kcal/g mole. The models of
Harper and El Sahrigi and Christiansen and Craig were suitable for
describing the combined effect of temperature and shear rate. The
magnitude of Ea decreased with decrease in concentration. Apparent
viscosity and K increased exponeitially with concentration.
INTRODUCTION
CONCENTRATED ORANGE JUICE (COJ) is the leader
among concentrated fruit juices consumed in the U.S.A.
Florida and the State of Sao Paulo, Brazil, are the leading
producers of frozen concentrated orange juice (FCOJ).
During the 1981/82 season nearly 490,000 tons of FCOJ
were produced in Brazil exceeding the production in Flor-
ida. Most of the FCOJ produced in Brazil is exported
Europe, U.S.A., Japan, Venezuela, and other countries
(Strohl, 1981/1982). One unique characteristic of FCOJ
produced in Brazil is that it is low in pulp content (l-6%).
In contrast, FCOJ produced in U.S.A. and other countries
contains more than 10% pulp as measured by centrifuging
(360 x g) a sample of 12’Brix juice. A study of the flow
properties of low-pulp FCOJ will be useful for applications
in a number of countries.
Rheological properties of concentrated fruit juices and
of pureed fruit and vegetable products have been reviewed
in the Literature (Holdsworth, 1971; Rao, 1977). Concen-
trated orange juice is a non-Newtonian fluid, i.e., its flow
behavior at a constant temperature depends on the rate of
shear and, in some instances, on the previous shear history.
Therefore, for an accurate description of the flow behavior
of a COJ sample data must be obtained with a viscometer
that is capable of providing several values of the shear rate
and the corresponding shear stresses.
Several rheological models have been employed to fit
data on fruit products. Two models that have found exten-
sive use are the simple power law model (Eq. 1) and the
Casson model (Eq. 2):
r=Ky”
7O.5
- Koc = K, i,Os (2)
The Powell-Eyring model (Eq. 3) was used to describe
rheological data on several food items by Rozema and
Beverloo (1974):
Author Rao is affiliated with the Dept. of Food Science & Technol-
ogy, New York State Agricultural Experiment Station,
Univ., Geneva, NY 14456. Author Vitali, formerly with Cornell
Univ., is now with the lnstituto de Tecnologia de Alimentos,
Postal 139, 13.100 Campinas, Brazil.
882~JOURNAL OF FOOD SCIENCE- Volume 49 (7984)
and M. A. RAO
T= [Q m f+?’ -rl,sinh-l (fl+)] (3)
P
With many viscometers, particularly the concentric cylinder
type, it may not be possible to determine zero shear and
infinite shear viscosities. For this reason it would be of in-
terest to determine these parameters by means of optimiza-
tion techniques applicable for flow models. The Powell-
Eyring model is applicable for shear-thinning (pseudoplastic)
fluids which do not possessa yield stress.
Several studies have been conducted on the flow proper-
ties of concentrated orange juice (Ezell, 1959; Rouse et al.,
1973, 1974; Huggart et al., 1974; Mizrahi and Berk, 1970,
1972; Mizrahi and Firstenberg, 1975; Crandall et al., 1982).
However, few studies have been conducted with viscometers
capable of yield in rheological data in terms of fundamental
units for shear stress and shear rate so that the data can be
used for engineering design (Rao and Anantheswaran, 1982)
and for comparison with other studies. Only Crandall et al.
(1982) obtained data at temperatures below O’C. All the
studies have been conducted with high pulp concentrated
orange juice so that these data are not applicable for design
to of handling systems for low pulp FCOJ. Here, we emphasize
studies which have provided fundamental rheological data.
Ezell (1959) studied samples with pulp content in the
range 9.5-15.5% (v/v) with a Brookfield LVT viscometer.
The samples were thixotropic and the viscosity increased
with increasing pulp content. Rouse et al. (1973), using a
Brookfield viscometer, studied the effect of different pectin
fractions on a 45’Brix sample at 25.5OC. The viscosities
determined with a Brabender Visco-Corder were different
in magnitudes from those with the Brookfield viscometer.
Mizrahi and Berk (1970, 1972) treated COJ as a suspen-
sion of particles in an aqueous medium containing dissolved
sugars, salts, acids, and pectins. The rheological data on
samples made from Shamuti oranges could be described by
a modified Casson model:
7°.5 - K OM = KM$,“M
(4)
Where KIM is a yield stress whose magnitude is affected by
the concentration of suspended particles, dissolved pectins,
and other factors. KM and nM are determined by the prop-
erties of the solvent. nM is 0.5 for Newtonian fluids and less
than 0.5 for shear-thinning (pseudoplastic) fluids. Yield
stress was determined by the method described by Van
Wazer et al. (1963) and employed also in the present study.
(1) Here, the modified Casson model (Eq. 4) will be referred to
as the Mizrahi-Berk (M-B) model.
Mizrahi and Firstenberg (1975) tested the applicability
of the M-B model and the Heschel-Bulkley model (Eq. 5) to
a series of 60°Brix concentrates, varying the relative viscosity
of the 1 l”Brix serum and the pulp content:
7 - 7OH = KHjn’-’ (5)
The M-B model was found to be slightly superior to the H-B
Cornell model in following the flow data.
The effect of temperature on apparent viscosity can be
Caixa described by the Arrehenius relationship:
rla = rl.. exp(E,/RT) (6)
 In addition to studies on understanding the role of vari-
ous constituents on flow behavior, also needed are studies
on models useful in engineering unit operations such as
pasteurization and concentration (Simpson and Williams,
1974; Harper and El-Sahrigi, 1965). In the former, the
effect of shear rate and temperature must be available in a
single expression, In the latter, the effect of temperature
and concentration must be combined with the effect of
shear rate. With the accumulation of large amounts of reli-
able data on food suspensions such as COJ, functional
relationships applicable to practical problems can be deter-
mined. This approach, even though completely empirical, is
necessary because currently available theories are applicable
only for simple systems such as suspensions of spherical
particles in Newtonian media and very low concentrations
(Jeffrey and Acrivos, 1976; Jinescu, 1974).
In the case of fluids obeying the power law (Eq. l), the
effect of temperature can be incorporated by combining
the Arrhenius model for the consistency index and Eq. (1)
(Harper and El-Sahrigi, 1965):
7 = KTD exp(E,H/RT)q’ (7)
Eq. (7) was used to describe data on tomato concentrates
(Harper and El-Sahrigi, 1965; Rao et al., 1981), pear puree
(Harper and Lebermann, 1962), and guava puree (Vitali and
Rao, 1982). Simpson and Williams (1974) employed a
model proposed by Christiansen and Craig (1962) for
polymer solutions in their treatment of continuous steriliza-
tion:
7 = KTc [q exp(E,C/RT)”
(8)
For the combined effect of temperature and concentra-
tion a power dependence on concentration was proposed
by Harper and El-Sahrigi (1965):
Oa = %c (cla (9)
Eq. (9) was suitable for tomato concentrates (Harper and
El-Sahrigi, 1965 ; Rao et al., 198 1); it may also be written
with the consistency index substituted in place of the
apparent viscosity. Cervone and Harper (1978) found an
exponential term for the concentration to be satisfactory
for an inntermediate moisture dough.
The primary objective of the present study was to obtain
rheological data on low-pulp COJ samples as a function of
temperature and concentration (‘Brix). The data were
obtained at temperature below O’C so that they can be
used in the design of systems handling low-pulp FCOJ. A
second objective was to determine applicable models that
can describe the rheological data as a function of shear rate,
temperature, and concentration as well as a combination of
these variables. Therefore, the emphasis in this study was
to develop relationships useful in engineering applications.
The effects of suspended pulp on rheological properties of
low-pulp COJ are discussed in another paper (Vitali and
Rao, 1984).
MATERIALS & METHODS
COJ samples
Three 65”Brix samples of FCOJ produced during the 1980/81
season were obtained from a plant in Northwest SZo Paula, Brazil.
Large pulp particles were removed from the single strength juice in
finishers. The juices was centrifuged to remove some of the pulp in
order to obtain juice with the desired pulp content. Two samples
were produced from Pera oranges and the third was a mixture of
equal quantities of juice from Natal and Valencia oranges. One sam-
ple from Pera oranges contained 5.7% pulp (PERANP) while the
other contained 4.7% pulp (PERALP). The third sample designated
as NAVAL contained 7.1% pulp. The samples were shipped under
refrigeration (-18°C) to and from Florida to our laboratory by air
in plasticfoam containers packed with dry ice. The samples were
kept at -23’C until 24 hr prior to experiments, when they were
refrigerated at -5pC. PERANP and PERALP were diluted with dis-
tilled water to obtain samples between 50” and 65”Brix while
maintaining the pulp content of the original COJ samples. Samples
below SO’Brix had very low viscosities which were close to the
lower limit of the capabilities of the viscometer used; therefore,
they were not used.
Concentric cylinder viscometer
A Haake Rotovisco RV-2 viscometer with Measuring System
MVI was employed. Torque meausring heads MK-50, MK-500, and
MK-1000 were used to obtain data over as wide a range of shear
rates as possible. The measuring heads were calibrated by suspending
known weights. Temperatures of the sampleswere controlled with a
constant temperature circulator (BencoGrant). Data on the 65”Brix
samples were obtained between -20°C and 30°C. For samples
58-65”Brix and 50-58”Brix the temperature ranges were -15°C to
30°C and -1O’C to 30°C, respectively.
The rpm and torque readings of the viscometer were converted
to shear rate and shear stress. Non-Newtonian shear rates were cal-
culated using the method of Krieger and Elrod (1953). The compu-
tations were performed on a digital computer (Prime 400) and the
procedures were checked with standard test fluids (Brookfield
Engineering Co .).
An optimization program in a statistical package (GENSTAT)
was employed to determine parameters in the combined shear and
temperature models (Eq. 7 and 8). This routine was also employed
for the Powell-Eyring model (Eq. 3) becauseexperimental values of
zero and infinite shear rate viscosities could not be obtained. Because
the objective was to determine the relative goodness of fit of flow
models the computer optimization of model parameters is a useful
technique.
Yield stress of the 65’Brix samples was determined by the meth-
od of Van Wazer et al. (1963). Briefly, the drive motor of the vis-
cometer was connected for about 2 min at 0.1 rpm and then dis-
connected. The maximum torque reading at which there was no
decrease when the motor was disconnected was used to calculate
the yield stress.
Soluble solids (“Brix) were determined with a calibrated refrac-
tometer (American Optical, Model 10450) and the readings were
corrected for acid content and temperature (Prashan, 1981). Sus-
pended pulp was determined by centrifuging a sample diluted to
12”Brix for 10 min at 360 x g in a laboratory centrifuge (Damon/
IEC, Model HN-S2). The suspendedpulp (pulp content) is expressed
as % on volume basis (% v/v).
Reduced and total sugars were determined as described in AOAC
(1975); methods 22.097 and 22.098 were used, respectively. For
the determination of pectin content, a 20g sample of concentrated
juice was diluted to 12”Brix and centrifuged (10,980 x g). Ethanol
was added to the supernatant and the sample centrifuged. The pre-
cipitate was dissolved in NaOH and the pectin, as galacturonic acid,
was determined calorimetrically by reaction with carbazol (Owens
et al., 1952).
RESULTS & DISCUSSION
THE SOLUBLE SOLIDS, pulp content, total and reduced
sugars, citric acid content, and the pectin content of the
samples are shown in Table 1. The ‘Brix to acid ratio of the
samples ranged between 13.3-16.4.
Flow behavior of 65’Brix COJ samples
The concentrated juices were found to be pseudoplastic
fluids with negligible magnitudes of yield stress. It is em-
phasized that the magnitudes of yield stress as determined
with the technique described were less than 1 .O N/m2 and
these values include the friction inherent in the measuring
head-drive system of the viscometer as well as the inertia of
the entire system. In contrast, studies with high pulp COJ
samples seem to indicate the presence of higher magnitudes
of yield stress (Mizrahi and Berk, 1970). One can expect
the pulp to play an important role. Quantitative results of
this phenomenon are presented in another paper (Vitali and
Rao, 1984).
The power law model described well the shear rate-shear
Volume 49 /1984)-JOURNAL OF FOOD SCIENCE-883
RHEOLOGY OF ORANGE JUICE.. .

stress data of the concentrates. Fig. 1 illustrates the fit of rl.. were determined experimentally, the magnitude of p
the model to the data of PERANP samples at four temper- must be determined by a trial and error procedure to fit a
atures. The power law parameters for the three samples are set of shear rate-shear stress data (Brodkey, 1967). It ap-
in Table 2. It is seen that the flow behavior index of the pears that the optimization technique can provide magni-
samples is less than 1 .O indicating their pseudoplastic nature. tudes of parameters of the Powell-Eyring model so that
The consistency index of the samples increased as the sam- they can be employed for applications in studies such as
ple temperature was decreased. As an example, the consis- flow in conduits and heat exchanger tubes (Skelland,
tency index of the PERANP sample was 0.68 (N*sn/m2) at 1967).
2.92OC and it was 24.45 (N*sn/m2) at -18.8’C. The more
than 30-fold increase in the magnitude of the consistency Effect of temperature on apparent viscosity
index between 29’ and -19’C must be an important con- and consistency index
sideration in the design of handling systems at low temper- The applicability of the Arrhenius model (Eq. 6) to
atures. At a given temperature, the magnitudes of the describe the effect of temperature on the apparent viscosity
power law parameters of the three samples were not differ- at a shear rate of 100 s-l and the consistency index of the
ent, significantly, indicating that the small differences in power law model was investigated. Fig. 2 is the Arrhenius
the pulp content and other characteristics amongst the plot for the PERANP sample. The data follow the model
samples had a negligible influence on the rheological with deviations at the low and high ends of the temperature
properties. range. In particular, two different line segments (broken
Mizrahi and Berk (1970,1972) did not employ the power lines AA and BB in Fig. 2) can be used to describe the data,
law model for comparing their results with the present with the activation energy at the lower temperatures being
study. In comparison with data presented by Crandall et al. higher than that at the higher temperatures. The higher
(1982), our consistency index values are higher. Our study activation energy of flow at low temperatures is explained
with a high-pulp COJ sample (Vitali and Rao, 1984) also
indicated high magnitudes of consistency index. There do
not appear to be other published reports dealing with
65’Brix COJ samples.
The Powell-Eyring model (Eq. 3) parameters were evalu-
ated for PERANP by means of an optimization technique.
As expected, at a given temperature, the zero shear viscos-
ity (~0) was higher than the infinite shear viscosity (v-)
(Table 3). The magnitude of the parameter fl decreased with
increase in temperature reaching a minimum value of 9.5’C.
From the data at 19.4’ and 29.2’C it is not clear whether
fl reached a nearly constant value or that it was increasing
with increase in temperature. The sum of the squares of
deviation between the experimental data and the model’s
predictions (Table 3) are comparable to those for the power
law model: 449 at -18.8’C, 458 at -14.5’C, 413 at
-9.9’C, 97 at -5.4’C, 93 at -0.8OC, 279 at 9.5’C, 71 at
19.4’C, and 58 at 29.2’C. Therefore, the predictive capabil- SHEAR RATE, -J (I -‘i
ities of the two models were nearly the same. Fig. I-Applicability of the power law model to PERANP 65OBrix.
It should be noted that even when magnitudes of q. and sample at four temperatures.

Table l-Physical and chemical characteristics of 65’Brix concentrated orange juice samples

Total Reduced Acid Pulp Pectinb-

Samplea ’ Brix sugars (%) sugars (%) content (%) content (%I (g/kg of juice)
PERANP 65.0 59.4 28.6 4.66 5.7 1.19
PERALP 65.1 59.7 28.6 4.90 4.6 1.38
NAVAL 65.1 59.7 29.0 3.96 7.1 1.31
a PERANP was a 65O Brix, 6.7% pulp sample made from Pera oranges; PERALP was a 65.1° Brix, 4.6% pulp sample made from Pera oranges;
and NAVAL was a 65.1” Brix, 7.1% pulp sample made from Natal and Valencia oranges.
‘Pectin as galacturonic acid

Table l-Power law parameters for low pulp concentrated orange juice samplesa

PERANP (65.0’Brix. 5.7% pulp) PERALP (65.1’Brix. 4.6% pulp) NAVAL (65.1’Brix. 7.1% pulp)
Temperatureb K
(“C) (N*sn/m2) (N*s”K/m21 (N*s”Kirn2)
-19 24.45 0.763 27.63 0.780 29.16 0.712
-14 15.59 0.763 18.29 0.739 14.58 0.757
-10 8.80 0.791 11.46 0.755 10.80 0.743
-5 6.49 0.770 8.35 0.729 7.88 0.721
0 4.74 0.759 5.59 0.736 5.93 0.711
10 2.06 0.781 3.07 0.719 2.72 0.725
20 1.25 0.774 1.51 0.746 1.64 0.721
30 0.68 0.799 0.95 0.748 0.91 0.739
a See Table 1 for identification of samples.
bActual temperatures were, PERANP: -18.8, -14.5. -9.9, -5.4, -0.8. 9.5, 19.4. and 29.2; PERALP: -18.6. -14.0. -lO.O,-5.4. -0.6, 9.9,
19.8. and 29.7; NAVAL: -18.5. -14.1. -9.3, -5.0. -0.7. 10.1, 19.9. and 29.5.

884-JOURNAL OF FOOD SCIENCE-Volume 49 (1984)

by Eyring’s theory of reaction rates for viscosity (Eyring, and Eq. (8), respectively. We note that the two models are
1936; Ewell, 1938) in that the activation energy of a flow not identical in that the activation energy term in the
process is postulated to be due to the formation of a hole Christiansen and Craig model (E,c) and that in the Harper
or some extra space for a molecule to flow into. At low model (Eat) are related by:
temperatures the apparent viscosity of the COJ samples was
higher and thus required more energy to create a hole or E aH = n(E,c) (10)
volume than at the higher temperatures. Ewe11 (1938) This can be shown by expanding Eq. (8) and cancelling the
cited the example of liquid and crystalline states of chemi- common terms. Further, E,H was nearly equal to that ob-
cals where the viscosity of the crystalline state was extremely tained from Arrhenius plots with either the apparent viscos-
high and this also resulted in higher magnitudes of activa- ity or the consistency index as discussed earlier.
tion energy. In the present study the COJ samples did not Magnitudes of the parameters in Eq. (7) and Eq. (8)
freeze completely, however it is possible that ice crystals were evaluated by an optimization technique (Tables 5 and
formed at low temperatures. 6, respectively). The magnitudes of KTH , KTC, and n were
The magnitudes of activation energy of the samples for identical in both models, but the activation energy term in
the entire temperature range were determined by linear the Christiansen and Craig model needs to be corrected
regression analysis (Table 4). There was not a significant with the magnitude of the flow behavior index.
difference in the magnitude of activation energy of the The optimization technique was used also for the evalu-
different samples, indicating that, over the range of pulp ation of the magnitudes of the parameters of the two models
content and soluble solids employed, the latter govern for PERANP samples over the two ranges of temperature:
the magnitudes of activation energy. These magnitudes are -18°C to -0.8”C and -0.8“C to 29’C. From the results
higher than those reported by Crandall et al. (1982) due to shown in Tables 5 and 6 we note that the magnitude of the
the lower temperatures employed in this study. activation energy of flow was higher at the lower tempera-
ture range for the reasons discussed earlier.
Combined temperature and shear models
The models proposed by Harper and El-Sahrigi (1965) Effect of concentration (‘Brix) on flow properties
and Christiansen and Craig (1962) are described by Eq. (7) The power law parameters were determined for PERANP
and PERALP COJ samples between about 50” and 65’Brix
Table 3-Powell-Eyring model (Eq. 3) parameters for PERANP
as a function of temperature. For a given sample, the mag-
samplea, 65”Brix, 5.7% pulp nitude of the flow behavior index (n) did not change with
Temp
(“Cl &, (!I A% ssb
-18.8 76.61 0.2338 65.02 600
-14.5 42.04 0.1211 35.77 1.531
- 9.9 27.03 0.1096 23.54 291
- 5.4 16.09 0.0747 13.71 433
- 0.8 9.98 0.0511 8.37 522
9.5 4.25 0.0259 3.63 571
19.4 2.62 0.0393 2.15 154
29.2 1.69 0.0421 1.41 29
a See Table 1 for identification of sample.
bSS is the sum of the squares of deviatiOfl between the data and the
model.

Table 4-Arrhenius model parameters for the apparent viscosity

(qa) at 100 s-1 and the consistency index (K) of 65’Brix concen-
trated orange juice samples

E E
70-‘-q
r)a,- K,
Sampled (Pass) (kcal/%ole) (N~s”/m2) (Kcal/%olaj 0.32 0.34 0.36 0.38 0.40
PERANP 4.41 x 1O-g 10.7 3.13 x 10-8 10.3
PERALP 3.45 x 1O-g 10.9 1.86 x 10-B 10.6 7/T x 702 (“K-9
NAVAL 6.11 x 1O-g 10.5 2.25 x 10-8 10.5
Fig. 2-Arrhenius plot for PERANP, 65OBrix, sample. Two different
a See Table 1 for identification of samples. lines AA and BB can be drawn to fit the data.

Table 5-Parameters of the Harper model (Eq. 7) for 65”Brix PERANP, PERALP, and NA VAL concentrated orange juice samples

Pulp KTH E
Samplea 1% v/v) (N*sn/m2) (kcal/$ole) ssb
Model of Harper: 7 = KTH exp (E,H/RT) y”
PERANP 5.7 4.40 x 10-g 11.3 0.75 50,170
(-18 to 29°C)
PERANP 5.7 2.35 x 1 O--lo 12.8 0.77 5,719
(-18 to -0.8’C)
PERANP 5.7 9.21 x 10-a 9.6 0.76 4,270
(-0.8 to 29°C)
PERALP 4.6 3.06 x 1O-g 11.6 0.74 75,897
t-19 to 30°C)
NAVAL 7.1 3.65 x 1O-g 11.9 0.75 60.643
t-19 to 30°C)
a See Table 1 for identification of samples.
b SS is the sum of the squares of the deviation between the data and the model.

Volume 49 (1984)-JOURNAL OF FOOD SCIENCE-885

 RHEOLOGY OF ORANGE JUICE.. .

temperature. In contrast, the apparent viscosity at a shear 65’Brix as in the present study. Therefore, the power
rate of 100 s-l and the consistency index (K) decreased relationship may not be valid for COJ samples. In this
with increase in temperature. Actually, one would expect study, over the range of concentrations studied, exponential
the flow behavior index to increase with dilution tending relationships were satisfactory:
towards the value of water, the solvent. Dilution increased
the separation between the particles, thus decreased inter- %JOO = ~C~,IOO exp(BC, ‘Brix) (11)
action between the particles. Dilution also reduced the con-
centration of dissolved pectins and their contribution to K = KC exp(Bk OBrix) (12)
non-Newtonian behavior. Further, the concentration of the In Eq. (11) and (12), the terms other than the apparent
dissolved sugars was also decreased and there was an excess viscosity, consistency index, and OBrix were calculated at
of water for hydrating the sugars. At high sugar concentra- different temperatures by regression analysis and their
tions, the available free water was reduced until the stoi- magnitudes are in Table 8. The magnitudes of r&tee and
chiometric concentration of sugars for hydration was KC should be those of water because they were the limits
reached. For glucose, this relationship occurred when there
were six molecules of water for each molecule of glucose,
corresponding to a concentration of about 62.5’Brix ‘Brix
(Schliephake, 1963). Increasing the concentration of sugars JO
beyond the stoichiometric proportions will increase further
the interaction in the system resulting in a steep increase in
viscosity.
Fig. 3 illustrates the Arrhenius model for the different
concentration samples derived from PERANP. The data 7
deviate from the model; the deviation is less at the lower
concentrations. Table 7 contains parameters of the Arrhe-
nius model for the PERANP and PERALP samples. The
activation energy decreased with concentration and one can
expect it to tend towards the magnitude for the solvent; JO-’
viz., water. /
Relationship between 1), and K and concentration
Previous studies have shown that for pureed fruit and 10-d-(?-?-
vegetable products the apparent viscosity or the consistency 0.32 0.34 0.36 0.38 0.40
index and the concentration are related by a power type
relationship (Harper and El-Sahrigi, 1965; Harper and
Lebermann, 1962; Rao et al., 1981; Vitali and Rao, 1982).
Generally, the soluble solids of fruit and vegetable purees Fig. 3-Arrhenius plots for PERANP samples between 50 and
are in the range: 8-35’Brix and not between 50’ and 65”Brix.

Table 6-Parameters of the Christiansen and Craig Model (Eq. 8) for 65’Brix PERANP, PERALP, and NA VAL concentrated orange juice samples
Pulp kc ii
Samolea (% v/v) (kcal/gmole) t-1 ssb

Christiansen and Craig Model: 7 = KTC (y exp EaC/RT jE

PERANP 5.7 4.37 x 10-g 15.2 0.75 50,172
(-18 to 29°C)
PERANP 5.7 2.40 x 1 O-lo 16.7 0.77 5,719
(-18 to -0.8”C)
PERANP 5.7 9.21 x 10-a 12.7 0.76 4,270
(-0.8 to 29’Cl
PERALP 4.6 3.01 x 10-g 15.6 0.74 75,894
(-19t030°C)
NAVAL 7.1 3.63 x 1O-g 15.2 0.75 60,643
(-19t030°a
a See Table 1 for identification of samples.
b SS is the sum of the squares of the deviation between the data and the model.

Table I-Arrhenius model parameters for apparent viscosity (qa) at 100 s-’ and consistency index (K) of PERANP and PERALP samplesa of
different concentrations
PERANP sample PERALP sample

Conch Temp ‘)a... E E E ELK

(OBrix) range (“C) (Pa*s) (kcal&?ole) (N*s$m*I (kcal/:kole) (2-s) (kcal~~~ole) (N$m*) (kcal/gmole)
65 -19to 29 4.41 x10-9 10.7 3.13x10-8 10.3 3.45 x 10-g 10.9 1.86x10-8 10.6
62 -15 to 30 2.67 x 1O-8 9.4 1.39 x 10-7 9.7 2.48 x 1O-8 9.5 3.77 x 10-a 9.9
58 -1oto30 9.34x10-8 8.3 1.31 x 10-7 8.8 9.56 x 1O-8 8.5 2.30~10-~ 8.6
56 -10 to 30 1.28 x 1O-7 8.0 8.95 x 1O-8 8.9 1.29 x 10-7 8.1 1.09i10-J 8.8
52 -10 to 50’ 1.64 x 1O-7 7.5 6.62 x 1O-8 8.5 1.83 x 1O-7 7.6 1.66x10-T 8.3
a See Table 1 for identification of
bActual concentrations were, PERANP:
samples. 65.0, 61.6, 57.9, 56.5 and 50.8: PERALP: 65.1, 62.0, 59.1, 56.7, and 53.4.
’ Temperature range for PERALP, 53.4OBrix was -10 to 3O’C.

886-JOURNAL OF FOOD SCIENCE-Volume 49 (1984)

Table 8-Magnitudes of parameters in Eq. I1 1) and (121 for exponential relationship between apparent viscosity at 100 s-’ Isa, 100) and
consistency index (KI for PERANP and PERALP samplesa
PERANP sample PERALP sample

Tempb 0:,100 0% Kc BCK $7$$ 0% Kc BtK

PC) (Pass) (“Brix-‘) (N*xn/m2) (N*xn/m2) . (OBrix-1) (N-s”/m*) (N*s”/m*)
-10 1.68x10-5 0.187 2.02x10-4 0.164 2.05 x IO3 0.184 3.72x lO-5 0.194
-5 3.21 x~O-~ 0.170 2.14~10-~ 0.183 4.28 x IO5 0.166 7.79 x 10-5 0.175
0 3.87~10-~ 0.162 4.42~10-~ 0.179 3.34x 105 0.165 3.36~10-~ 0.184
10 5.49 x 10-5 0.145 6.64~10-~ 0.161 3.66 x IO5 0.153 2.76 x lO-5 0.176
20 6.15~10-~ 0.136 5.01 x 10-S 0.158 5.30 x 105 0.139 6.22~10-~ 0.154
30 6.76 x lO-5 0.127 4.01 x 10-S 0.153 5.65 x IO5 0.131 5.57 x 10-5 0.149
a See Table 1 for identification of samples.
b Actual temperatures were, PERANP: -9.9, -5.4, -0.8, 9.8, 19.5, and 29.4; PERALP: -9.9, -5.3, -0.7, 9.9, 19.7, and 29.7.

Table g-parameters of Eqs. (13) and (14) describing the effect of temperature and concentration on the apparent viscosity at 100 s-’ IQa, 100)
and the consistency index (K) of PERANP and PERALP samplesa

KTc Tc
E % qa,loo E %
(N*s"/m*) (kcalPgKmole) (" Brix-1) (Pa*s) (kcal/~&&d (" Brix-1)
PERANP 5.418~10--~~ 9.1 0.165 9.427x10-1* 8.6 0.152
PERALP 3.585x 10--l* 9.2 0.170 5.601 x 10-l* 8.8 0.156
a See Table 1 for identification of samples.

compounds tended to increase viscosity while the inorganic

compounds tended to decreaseits magnitude.

Combined effect of temperature and concentration

10-22
50.0 55.0 60.0
“BRIX
Fig. SExponential relationships between “Brix
viscosity at 100 s- 1 (qa, 100).
of Eq. (11) and (12) at O ’Brix. However, the parameters in
Table 8 are valid only for the range of concentrations em-
ployed (50-65’Brix). Fig. 4 illustrates the exponential
relationship between ‘Brix and 7),,ieu for samples made
from PERANP.
Exponential relationships between concentration and
viscosity have been proposed for nonfood concentrated
suspensions (Jinescu, 1974). One would expect a similar
behavior for sucrose solutions because sugars are the major
solutes in concentrated fruit juices such as COJ. However,
Vitali (1983) found that for the data in Bates (1942), over
the range of 50’ to 65’Brix and 0-30°C, the exponential
relationship was not suitable. This was probably due to
intermolecular interactions at high concentrations indicated
by Schliephake (1963). In the case of COJ samples the
presence of low and high molecular weight solutes such as
salts, acids, pectins, and the suspended pulp affects the con-
centration-viscosity relationships due to particle-particle
and particle-serum interactions. Another important aspect
is the competition between solutes for the available water.
According to Browne and Zerban (1941) nonsugar organic
The effect of temperature and concentration can be
combined into a single equation for use in applications such
as evaporation and mixing of different batches of juice in
steam jacketed vesselswhere simultaneous heat and mass
transfer takes place. Such equations have been derived for
tomato concentrates (Harper and El-Sahrigi, 1965; Rao et
al., 1981) and an intermediate moisture dough (Cervone
and Harper, 1978). Here, such equations for K and ~I~,~uu
were obtained by combining the Arrhenius relationship
(Eq. 6) and Eq. (11) and (12):
K = KTC exp(E,K/RT) exp(& OBrix) (13)
65.0
%.JOO = $,?oo exp(&/RT) exp(%g “Brid (14)
Where, KTC and $too are the new coefficients that need to
and apparent be determined from experimental data. Table 9 lists the
magnitudes of these and other coefficients for PERANP
and PERALP. The deviation between the experimental
data and the values predicted by Eq. (13) and (14) was less
than 15% for most of the thirty data points employed;
three points of PERALP and one point of PERANP were
beyond the 15% deviation.
The results of this study show that temperature and con-
centration have a strong influence on the apparent viscosity
and consistency index of COJ samples. In today’s citrus
evaporators the concentration of the juice increases from
the first to the last effect. In contrast, the evaporation tem-
perature decreases because the vacuum to the evaporation
system is applied near the last effect. Thus one encounters
in the last effect highly concentrated juice at a relatively
low temperature and this limits the concentration that can
be attained in an evaporation system. There exists a need
for design of orange juice evaporators where the rheological
behavior as a function of concentration and temperature is
taken into consideration.
CONCLUSIONS
LOW-PULP 65’Brix COJ samples are pseudoplastic fluids
with negligible magnitudes of yield stress. The simple power
law model can be used to describe the shear rate-shear stress.
-Continued on next page
Volume 49 (19841-JOURNAL OF FOOD SCIENCE-887
RHEOLOGY OF FRUIT JUICE. . .

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888-JOURNAL OF FOOD SCIENCE-Volume 49 (1984)