Advanced Search

Journal Navigation

Journal Home

Subscriptions

Archive

Contact Us

Table of Contents

CiteULike is a free service for managing and discovering scholarly references - click here to get started.

Sign In to gain access to subscriptions and/or personal tools.
Food Science and Technology International
This Article
Right arrow Full Text (PDF)
Right arrow References
Right arrow Alert me when this article is cited
Right arrow Alert me if a correction is posted
Services
Right arrow Email this article to a friend
Right arrow Similar articles in this journal
Right arrow Alert me to new issues of the journal
Right arrow Add to Saved Citations
Right arrow Download to citation manager
Right arrowRequest Permissions
Right arrow Request Reprints
Right arrow Add to My Marked Citations
Citing Articles
Right arrow Citing Articles via Google Scholar
Right arrow Citing Articles via Scopus
Google Scholar
Right arrow Articles by Telis-Romero, J.
Right arrow Articles by Gabas, A.L.
Right arrow Search for Related Content
Social Bookmarking
Add to CiteULike   Add to Complore   Add to Connotea   Add to Del.icio.us   Add to Digg   Add to Reddit   Add to Technorati   Add to Twitter  
What's this?

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

J. Telis-Romero

Departamento de Engenharia e Tecnologia de Alimentos, Universidade Estadual Paulista, São José do Rio Preto, São Paulo, 15054-000, Brazil

D. Cantú-Lozano

División de Estudios de Posgrado e Investigación, Maestría en Ciencias en Ingeniería Química, Instituto Tecnologico de Orizaba, Orizaba, Veracruz, 94 320, México

V.R.N. Telis

Departamento de Engenharia e Tecnologia de Alimentos, Universidade Estadual Paulista, São José do Rio Preto, São Paulo, 15054-000, Brazil

A.L. Gabas

Departamento de Engenharia de Alimentos, Universidade de São Paulo, Pirassununga, São Paulo, 13635-900, Brazil, gabas{at}usp.br

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 x 10 3 and 9.0 x 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.

Key Words: evaporation • concentration • vapour pressure • grapefruit juice

Food Science and Technology International, Vol. 13, No. 3, 225-229 (2007)
DOI: 10.1177/1082013207079896
Add to CiteULike CiteULike   Add to Complore Complore   Add to Connotea Connotea   Add to Del.icio.us Del.icio.us   Add to Digg Digg   Add to Reddit Reddit   Add to Technorati Technorati   Add to Twitter Twitter    What's this?