Concentrated orange juice (COJ) was processed by high pressure homogenization (HPH) up to 150 MPa. The HPH decreased the product consistency, with a reduction up to 50% on its apparent viscosity (4.02 to 2.06 Pa·s) and 64% on its consistency index (17.96 to 6.48 Pa·sn) at - 10 °C. The flow behaviour index increased 11% (0.67 to 0.74). The COJ thixotropy was also affected, with a decrease of both initial (47%, 1075.34 to 567.98 Pa) and equilibrium (53%, 855.30 to 456.13 Pa) stresses (- 10 °C), whereas the kinetic parameter was unaffected. HPH reduced the mean particle diameter up to 12% of its original value (232 to 28 μm). The product colour was unaffected by HPH. The Arrhenius activation energy of the consistency index was evaluated and results showed an increase in its value as pressure increased (17 to 33 kJ/mol). HPH can be used to reduce the consistency of COJ and the friction loss, thus minimizing the amount of energy required to flow during processing and distribution. Industrial relevance Orange juice is the most consumed juice in the world, being frequently obtained from the concentrated orange juice (COJ). The COJ production is, therefore, very large. Due to its high concentration, the COJ consistency is very high, as well as the amount of energy for processing and handling it. In the present work, the high pressure homogenization (HPH) technology was successfully proposed to be used in order to reduce the COJ consistency. By reducing the friction losses during flow, this alternative allows minimizing the energy during COJ processing and distribution.26 124133Altan, A., Kus, S., Kaya, A., Rheological behaviour and time dependent characterization of gilaboru juice (Viburnum opulus L.) (2005) Food Science and Technology International, 11 (2), pp. 129-137Augusto, P.E.D., Falguera, V., Cristianini, M., Ibarz, A., Influence of fibre addition on the rheological proprieties of peach juice (2011) International Journal of Food Science and Technology, 46, pp. 1086-1092Augusto, P.E.D., Falguera, V., Cristianini, M., Ibarz, A., Rheological behavior of tomato juice: Steady-state shear and time-dependent modeling (2012) Food and Bioprocess Technology, 5, pp. 1715-1723Augusto, P.E.D., Ibarz, A., Cristianini, M., Effect of high pressure homogenization (HPH) on the rheological properties of a fruit juice serum model (2012) Journal of Food Engineering, 111, pp. 474-477Augusto, P.E.D., Ibarz, A., Cristianini, M., Effect of high pressure homogenization (HPH) on the rheological properties of tomato juice: Time-dependent and steady-state shear (2012) Journal of Food Engineering, 111, pp. 570-579Augusto, P.E.D., Ibarz, A., Cristianini, M., Effect of high pressure homogenization (HPH) on the rheological properties of tomato juice: Creep and recovery behaviours (2013) Food Research International, 54, pp. 169-176Basu, S., Shivharey, U.S., Raghavan, G.S.V., Time dependent rheological characteristics of pineapple jam (2007) International Journal of Food Engineering, 3 (3). , (article 1)Bayod, E., Tornberg, E., Microstructure of highly concentrated tomato suspensions on homogenization and subsequent shearing (2011) Food Research International, 44, pp. 755-764Bengtsson, H., Tornberg, E., Physicochemical characterization of fruit and vegetable fiber suspensions. I: Effect of homogenization (2011) Journal of Texture Studies, 42 (4), pp. 268-280Betoret, E., Sentadreu, E., Betoret, N., Fito, P., Homogenization pressures applied to citrus juice manufacturing. Functional properties and application (2012) Journal of Food Engineering, 111 (1), pp. 28-33Campos, F.P., Cristianini, M., Inactivation of Saccharomyces cerevisiae and Lactobacillus plantarum in orange juice using ultra high-pressure homogenization (2007) Innovative Food Science and Emerging Technologies, 8, pp. 226-229Carbonell, J.V., Navarro, J.L., Izquierdo, L., Sentandreu, E., Influence of high pressure homogenization and pulp reduction on residual pectinmethylesterase activity, cloud stability and acceptability of Lane Late orange juice: A study to obtain high quality orange juice with extended shelf life (2013) Journal of Food Engineering, 119, pp. 696-700Cepeda, E., Villaran, M.C., Ibarz, A., Rheological properties of cloudy and clarified juice of Malus flurzbunda as a function of concentration and temperature (1999) Journal of Texture Studies, 30, pp. 481-491Cerdán-Calero, M., Izquierdo, L., Sentandreu, E., Valencia Late orange juice preserved by pulp reduction and high pressure homogenization: Sensory quality and gas chromatography-mass spectrometry analysis of volatiles (2013) LWT - Food Science and Technology, 51, pp. 476-483Corredig, M., Wicker, L., Changes in the molecular weight distribution of three commercial pectins after valve homogenization (2001) Food Hydrocolloids, 15, pp. 17-23Crandall, P.G., Davis, K.C., Viscosity reduction and reformation of structure in orange concentrate as affected by homogenization within commercial taste evaporators (1991) Journal of Food Science, 56 (5), pp. 1360-1364Croak, S., Corredig, M., The role of pectin in orange juice stabilization: Effect of pectin methylesterase and pectinase activity on the size of cloud particles (2006) Food Hydrocolloids, 20, pp. 961-965Dong, X., Zhao, M., Yang, B., Yang, X., Shi, J., Jiang, Y., Effect of high-pressure homogenization on the functional property of peanut protein (2011) Journal of Food Process Engineering, 34, pp. 2191-2204Dumay, E., Chevalier-Lucia, D., Picart-Palmade, L., Benzaria, A., Gràcia-Julià, A., Blayo, C., Technological aspects and potential applications of (ultra) high-pressure homogenisation (2013) Trends in Food Science & Technology, 31, pp. 13-26Falguera, V., Ibarz, A., A new model to describe flow behaviour of concentrated orange juice (2010) Food Biophysics, 5, pp. 114-119(2013), http://faostat.fao.org/site/339/default.aspx, FAO and Agriculture Organization of United NationsFigoni, P.I., Shoemaker, C.F., Characterization of the time dependent flow properties of mayonnaise under steady shear (1983) Journal of Texture Studies, 14, pp. 431-442Floury, J., Belletre, J., Legrand, J., Desrumaux, A., Analysis of a new type of high pressure homogeniser. A study of the flow pattern (2004) Chemical Engineering Science, 59, pp. 843-853Floury, J., Desrumaux, A., Axelos, M.A.V., Legrand, J., Degradation of methylcellulose during ultra-high pressure homogenisation (2002) Food Hydrocolloids, 16, pp. 47-53Genovese, D.B., Lozano, J.E., Rao, M.A., The rheology of colloidal and noncolloidal food dispersions (2007) Journal of Food Science, 72, p. 2Harte, F., Venegas, R., A model for viscosity reduction in polysaccharides subjected to high-pressure homogenization (2010) Journal of Texture Studies, 41 (1), pp. 49-61Innings, F., Trägårdh, C., Analysis of the flow field in a high-pressure homogenizer (2007) Experimental Thermal and Fluid Science, 32, pp. 345-354Kubo, M.T.K., Augusto, P.E.D., Cristianini, M., Effect of high pressure homogenization (HPH) on the physical stability of tomato juice (2013) Food Research International, 51, pp. 170-179Lacroix, N., Fliss, I., Maklouf, J., Inactivation of pectin methylesterase and stabilization of opalescence in orange juice by dynamic high pressure (2005) Food Research International, 38, pp. 569-576Lagoueyte, N., Paquin, P., Effects of microfluidization on the functional properties of xanthan gum (1998) Food Hydrocolloids, 12 (3), pp. 365-371Lander, R., Manger, W., Scouloudis, M., Ku, A., Davis, C., Lee, A., Gaulin homogenization: A mechanistic study (2000) Biotechnology Progress, 16, pp. 80-85Lopez-Sanchez, P., Nijsse, J., Blonk, H.C.G., Bialek, L., Schumm, S., Langton, M., Effect of mechanical and thermal treatments on the microstructure and rheological properties of carrot, broccoli and tomato dispersions (2011) Journal of the Science of Food and Agriculture, 91, pp. 207-217Lopez-Sanchez, P., Svelander, C., Bialek, L., Schummm, S., Langton, M., Rheology and microstructure of carrot and tomato emulsions as a result of high-pressure homogenization conditions (2011) Journal of Food Science, 76 (1), pp. 130-E140Mert, B., Using high pressure microfluidization to improve physical properties and lycopene content of ketchup type products (2012) Journal of Food Engineering, 109 (3), pp. 579-587Moelants, K.R.N., Cardinaels, R., Jolie, R.P., Verrijssen, T.A.J., Van Buggenhout, S., Zumalacarregui, L.M., Relation between particle properties and rheological characteristics of carrot-derived suspensions (2013) Food and Bioprocess Technology, 6 (5), pp. 1127-1143Navarro, J.L., Izquierdo, L., Carbonell, J.V., Sentandreu, E., Effect of pH, temperature and maturity on pectinmethylesterase inactivation of citrus juices treated by high-pressure homogenization (2014) LWT - Food Science and TechnologyPoliseli-Scopel, F.H., Hernández-Herrero, M., Guamis, B., Ferragut, V., Comparison of ultra high pressure homogenization and conventional thermal treatments on the microbiological, physical and chemical quality of soymilk (2012) LWT - Food Science and Technology, 46 (1), pp. 42-48Ramos, A.M., Ibarz, A., Thixotropy of orange concentrate and quince puree (1998) Journal of Texture Studies, 29, pp. 313-324Rao, M.A., Rheological properties of fluid foods (2005) Engineering Properties of Foods, , M.A. Rao, S.S.H. Rizvi, A.K. Datta, CRC Press Boca RatonRavi, R., Bhattacharya, S., The time-dependent rheological characteristics of a chickpea flour dispersion as a function of temperature and shear rate (2006) International Journal of Food Science & Technology, 41, pp. 751-756Rodrigo, D., Van Loey, A., Hendrickx, M., Combined thermal and high pressure colour degradation of tomato puree and strawberry juice (2007) Journal of Food Engineering, 79, pp. 553-560Sánchez-Moreno, C., Plaza, L., De Ancos, B., Cano, M.P., Nutritional characterisation of commercial traditional pasteurised tomato juices: Carotenoids, vitamin C and radical-scavenging capacity (2006) Food Chemistry, 98, pp. 749-756Saravacos, G.D., Effect of temperature on viscosity of fruit juices and purees (1970) Journal of Food Science, 35, pp. 122-125Sentandreu, E., Gurrea, M.C., Betoret, N., Navarro, J.L., Changes in orange juice characteristics due to homogenization and centrifugation (2011) Journal of Food Engineering, 105, pp. 241-245Servais, C., Jones, R., Roberts, I., The influence of the particle size distribution on the processing of food (2002) Journal of Food Engineering, 51, pp. 201-208Silva, V.M., Sato, A.C.K., Barbosa, G., Dacanal, G., Ciro-Velásquez, H.J., Cunha, R.L., The effect of homogenisation on the stability of pineapple pulp (2010) International Journal of Food Science and Technology, 45, pp. 2127-2133Tavares, D.T., Alcantara, M.R., Tadini, C.C., Telis-Romero, J., Rheological properties of frozen concentrated orange juice (FCOJ) as a Function of concentration and subzero temperatures (2007) International Journal of Food Properties, 10 (4), pp. 829-839Tonon, R.V., Alexandre, D., Hubinger, M.D., Cunha, R.L., Steady and dynamic shear rheological properties of açai pulp (Euterpe oleraceae Mart.) (2009) Journal of Food Engineering, 92, pp. 425-431Tribst, A.A.L., Augusto, P.E.D., Cristianini, M., Multi-pass high pressure homogenization of commercial enzymes: Effect on the activities of glucose oxidase, neutral protease and amyloglucosidase at different temperatures (2013) Innovative Food Science & Emerging Technologies, 18, pp. 83-88Turakhozhaev, M.T., Khodzhaeva, M.A., Burkhanova, N.D., Yugai, S.M., Yunusov, M.M., Structure and properties of apple pectin (1997) Chemistry of Natural Compounds, 33 (6), pp. 618-625Urbicain, M.J., Lozano, J.E., Thermal and rheological properties of foodstuffs (1997) Handbook of Food Engineering Food, , CRC Press Boca RatonVelázquez-Estrada, R.M., Hernández-Herrero, M.M., Rüfer, C.E., Guamis-López, B., Roig-Sagués, A.X., Influence of ultra high pressure homogenization processing on bioactive compounds and antioxidant activity of orange juice (2013) Innovative Food Science and Emerging Technologies, 18, pp. 89-94Vélez-Ruíz, J., Relevance of rheological properties (2002) Food Process Engineering in Engineering and Food for the 21st Century, , CRC Press Boca RatonVitali, A.A., Rao, M.A., Flow properties of low-pulp concentrated orange juice: Serum viscosity and effect of pulp content (1984) Journal of Food Science, 49, pp. 876-881Vitali, A.A., Rao, M.A., Flow properties of low-pulp concentrated orange juice: Effect of temperature and concentration (1984) Journal of Food Science, 49, pp. 882-888Wang, Y., Dong Li, D., Wang, L., Xuec, J., Effects of high pressure homogenization on rheological properties of flaxseed gum (2011) Carbohydrate Polymers, 83, pp. 489-494Wang, B., Li, D., Wang, L.J., Liu, Y.H., Adhikari, B., Effect of high-pressure homogenization on microstructure and rheological properties of alkali-treated high amylose maize starch (2012) Journal of Food Engineering, 113, pp. 61-68Wang, T., Sun, X., Zhou, Z., Chen, G., Effects of microfluidization process on physicochemical properties of wheat bran (2012) Food Research International, 48, pp. 742-747