Engineering factors in the production of concentrated fruit juices 1. Fluid physical properties of orange juices

Summary This study presents the essential physical properties (boiling‐point rise, viscosity, density, specific heat) of orange juices, necessary for the optimization of processing units for concentrated orange juices. When these physical properties were correlated with the sucrose content of juice, expressed as degrees Brix, in the range 10–65° Brix and compared with those of aqueous sucrose solutions, significant differences were observed in respect of viscosity, specific heat and elevation of boiling point.