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Thermal evaporation: Representation of rise in boiling point of grapefruit juice

Authors
  • Telis-Romero, J.
  • Cantu-Lozano, D.
  • Telis, V. R N
  • Gabas, A. L.
Publication Date
Jun 01, 2007
Identifiers
DOI: 10.1177/1082013207079896
OAI: oai:acervodigital.unesp.br:11449/69682
Source
Acervo Digital da Unesp
Keywords
Language
English
License
White
External links

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 Dhring'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. © SAGE Publications 2007.

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