Formulation and Fuzzy Modeling of Viscosity of Orange Beverages Fortified with Carboxymethylcellulose-Whey Protein Isolate Emulsions

The aim of this study was to employ whey protein isolate (wpi) and carboxymethylcelulose (cmc) as stabilizers in beverage production and to evaluate viscosity of the products. three beverages were formulated using 6% wpi combined with three different concentrations of cmc (0.1, 0.5, and 1%). the combination of 6% wpi/1.0% cmc was selected and added to three different ratios of pure orange juice (50:50 “t1”, 40: 60 “t2”, and 15: 85 “t3). the apparent viscosity decreased as both shear rate and temperature increased. additionally, the apparent viscosity for the same treatment at certain shear rate/same temperature increased after storage. in addition, an adaptive neurofuzzy inference system (anfis) was used to model and identify the viscosity of the resulted beverages. experimental validation runs were conducted to compare the measured values and the predicted ones. anfis models achieved an average prediction error of viscosity of only 9%. it is believed that this approach can be applied to predict many other parameters and properties in beverage industry