Publicação: Thermal evaporation: Representation of rise in boiling point of grapefruit juice
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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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Concentration, Evaporation, Grapefruit juice, Vapour pressure, Boiling point, Concentration (process), Pressure effects, Thermal evaporation, Vapor pressure, Antoine equation, Fruit juices, Citrus x paradisi
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Inglês
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Food Science and Technology International, v. 13, n. 3, p. 225-229, 2007.
