There are many publication on flow properties of juice concentrates and effects of temperature and concentration which most of them are based on viscometry data. Therefore complex models are developed to describe their behavior. Most fluid foods do not have the simple Newtonian rheological model, hence, their viscosities are independent of shear rate or shear stress and constant with temperature. Viscosity and its variation with concentration and temperature are very important for the food industry in general and for fruit derivatives in particular, since it is necessary for the design and the optimization of several processing operations (e.g., pumping, evaporation, membrane filtration etc. They benefit the producer, the industry and the consumer. These properties influence the treatment adopted during processing, and they are good indicators of other properties and qualities of food. In food industry, knowledge of the physical properties of food is fundamental in analyzing the unit operations. Concentration has also solved the problem of seasonal nature of crops and allowed economic utilization of perishable agricultural products. Now, apple juice concentrate may be stored and shipped throughout the world as a relatively stable product. At that time, the greatest volume of apple juice was processed into 70 -75☋rix concentrate to reduce volume and weight, which resulted in lower costs for packaging, storage and transportation. Annual world apple production was estimated to be more than 40 million tons in 19, of which more than 5 million tons were processed to obtain apple juice.
Apples are amongst the most widely grown and consumed fruit crops.
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