Rheological study of orange juices for a better knowledge of their suspended solids interactions at low and high concentration

Dahdouh L., Wisniewski C., Ricci J., Vachoud L., Dornier M., Delalonde M.
2016

A better comprehension of the interactions between suspended solids is necessary to optimize the performance and reduce energy requirement during different operations in fruit juice processing (thermal treatment, sedimentation, centrifugation, filtration, spray drying, etc.). In this context, the aim of this study was to propose a rheological approach to get more insight into the energy of ...

Traitement et conservation des produits alimentaires