Effect of pressure and soluble solids concentration on Rheological behavior of sour pomegranate juice concentrates (Punica granatum L.)

The aim of this work was to assess rheological behavior of sour pomegranate juice concentrates Pomegranate juice was concentrated by heating at two pressure levels, atmospheric at 90-950C and vacuum (0.1 atm) at 750C, in three soluble solid concentrations 15%, 25% and 45%. The effect of these operating parameters on pH, acidity, density, color and rheological behavior (storage modulus and loss modulus) of pomegranate juice concentrate versus time of concentration was evaluated. The results showed that by increasing heating pH decreased and acidity of samples increased. There was a linear correlation between density and concentration degree of samples (R2 = 0.92). Also, viscosity of samples is dependent on operational pressure and concentration degree (p-value