Establishing a manufacturing period for concentrated beet juice is a promising strategy to
increase the productivity of white sugar and address climatic variability. Key parameters including temperature and stabilization treatments are crucial to optimizing the storage process at a reasonable cost. To this end, a pilot-scale plant was built with 12 tanks, three levels of storage temperatures (15, 25, and 35 °C), and three disinfection treatments. A rheological evaluation, during six months of storage, was investigated in relation to physiochemical and microbiological changes. The rheological behavior fits well with the power law model at different test temperatures of 25, 55 and 85 °C. The data demonstrated that thick juice is non-Newtonian fluid, displaying dilatant trend (1.0 < flow index (n) < 1.15) at low temperature of 25 C and pseudoplastic (0.7 < n < 0.99) at higher temperatures of 55 and 85 C.