Abstract This study investigated the rheological properties, microstructure and fractal dimensions of the citrus fiber-oil dispersion. Different concentrations of citrus fiber (1.5%, 2.0%, and 2.5% w/w) were keeping the oil concentration at 0% (control) and 0.75% w/w. The dispersions were produced through high-pressure homogenization (HPH) at two pressures (80 and 160 MPa). The HPH process significantly increased the apparent viscosity, storage and loss moduli. But, the HPH reduced the activation energy associated with temperature dependence of apparent viscosity of dispersions. The microstructure of citrus fiber was significantly altered by the HPH process. The fractal dimension of dispersions produced through the HPH was close to 3.00 indicating that these dispersions were homogeneous and stable. These citrus fiber-oil dispersions produced using HPH will be preferentially used in food and pharmaceutical industry in the future.

中文翻译：

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高压均质对柑橘纤维-油分散体流变学、微观结构和分形维数的影响

摘要 本研究研究了柑橘纤维-油分散体的流变特性、微观结构和分形维数。不同浓度的柑橘纤维（1.5%、2.0% 和 2.5% w/w）将油浓度保持在 0%（对照）和 0.75% w/w。分散体是通过高压均质化 (HPH) 在两种压力（80 和 160 兆帕）下生产的。HPH 工艺显着增加了表观粘度、储存和损失模量。但是，HPH 降低了与分散体表观粘度的温度依赖性相关的活化能。HPH 工艺显着改变了柑橘纤维的微观结构。通过 HPH 产生的分散体的分形维数接近 3.00，表明这些分散体是均匀和稳定的。