You should be a bit more specific. Generally, the higher the temperature, the faster you will evaporate water from juice. However, high temperatures will have an impact on the chemical components in the juice. E.g. do you care about the stability of vitamins at higher temperatures. You might also induce caramelisation of sugar at higher temperatures. As far as I know, that is why the industry used vacuum to remove excess solvent or water from juice when producing sugar.

thank q sir,

i am using a concentrated sugarcane juice s a binder in iron pelletization  process

 in this condition what are the parameters?

https://www.google.com.au/patents/US6245153

Anand Babu Kotha how do you use concentrated sugarcane in iron pelletization?