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

• Autores: Javier Telis-Romero, D. Cantú Lozano, V. R. Nicoletti Telis, A.L. Gabas
• Localización: Food science and technology international = Ciencia y tecnología de alimentos internacional, ISSN-e 1532-1738, ISSN 1082-0132, Vol. 13, Nº 3, 2007, págs. 225-229
• Idioma: inglés
• Texto completo no disponible (Saber más ...)
• Dialnet Métricas: 1 Cita
• Resumen

  • 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 × 10 3 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.

    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 × 10 3 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.

    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 × 10 3 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.