Sage Journals: Discover world-class research

Abstract

The rise in boiling point of grapefruit juice was experimentally measured at soluble solids concentrations in the range of 9.3—60.6 °Brix and pressures between °6.0 × 10³ and 9.0 × 10⁴ Pa. Different approaches to represent experimental data, including the Dühring's rule, the Antoine equation and empirical models proposed in the literature were tested. In the range of 9.3—29.0 °Brix, the rise in boiling point was nearly independent of pressure, varying only with juice concentration. Considerable deviations of this behavior began to occur at concentrations higher than 29.0 °Brix. Experimental data could be best predicted by adjusting an empirical model, which consisted of a single equation that takes into account the dependence of rise in boiling point on pressure and concentration.

Keywords

evaporation concentration vapour pressure grapefruit juice

Get full access to this article

View all access options for this article.

References

Crapiste G.H. and Lozano J.E. (1988). Effect of concentration and pressure on the boiling point rise of apple juice and related sugar solutions . Journal of Food Science 53(3): 865—868 and 895 .

Foust A.S. , Wenzel L.A. , Clump C.W. , Maus L. and Andersen L.B. (1960). Principles of Unit Operations. New York: John Wiley & Sons .

Heldman D.R. and Singh R.P. (1981). Food Process Engineering, 2nd edn. New York: Van Nostrand Reinhold .

Ilagantileke S.G. , Ruba Jr, A.B. and Joglekar. H.A. (1991). Boiling point rise of concentrated thai tangerine juices . Journal of Food Engineering 15: 235—243 .

Moresi M. and Spinosi M. (1980). Engineering factors in the production of concentrated fruit juices. 1. Fluid physical properties of orange juices . Journal of Food Technology 15: 265—276 .

Moresi M. and Spinosi M. (1984). Physical properties of concentrated apple juices . In: McKenna B.M. (ed.). Engineering and Food, Vol. 1, Engineering Sciences in the Food Industry. Essex: Elsevier Applied Science Publishers Ltd .

Perry R. and Chilton C. (1986). Manual de Engenharia Química, 5th edn. Rio de Janeiro : Ed. Guanabara Dois.

Telis-Romero J. , Cabral R.A.F. , Kronka G.Z. and Telis V.R.N. (2002). Elevation on boiling point of coffee extract. Brazilian Journal of Chemical Engineering 19(1): 119—126 .

Varshney N.N. and Barhate V.D. (1978). Effect of concentrations and vacuum on boiling points of fruit juices . Journal of Food Technology 13: 225—233 .

Thermal Evaporation: Representation of Rise in Boiling Point of Grapefruit Juice

Abstract

Keywords

Get full access to this article

References