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Pressure- and Temperature-Dependent Density Change of Juices During Concentration

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Abstract

Density of seven fruit juices (melon, plum, peach, black currants, cherry-plum, pear, and tangerine) have been measured at temperatures from 283 to 403 K and at pressures from 0.1 to 10 MPa for the concentrations of soluble solids from 10.7 to 70°Brix. Measurements were made with a hydrostatic weighing technique. The uncertainty of the density measurements was estimated to be less than 0.075%. The effect of temperature, pressure, and concentration on the fruit juice density was studied. The applicability and predictive capability of the various models for the density of fruit juices were studied. Various polynomials, power, exponential, logarithmic, and their combinations correlation models were used to represent the combined effect of temperature and concentration on the density. Models which represent the density of juice relative to pure water density were considered.

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Acknowledgements

Abdulagatov I.M. and Abdulagatov A.I. thank the Physical and Chemical Properties Division at the National Institute of Standards and Technology for the opportunity to work as guest researchers at NIST during the course of this research.

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  1. I. M. Abdulagatov

    Present address: Physical and Chemical Properties Division, National Institute of Standards and Technology, 325 Broadway, Boulder, CO, 80305, USA

Authors and Affiliations

  1. Azerbaijan State Economic University, Istiglaliayt Str. 31, 1001, Baku, Azerbaijan

    M. A. Magerramov

  2. Institute of Physics of the Dagestan Scientific Center of the Russian Academy of Sciences, Shamilya Str. 39-A, 367003, Makhachkala, Dagestan, Russia

    A. I. Abdulagatov & I. M. Abdulagatov

  3. Azerbaijan State Oil Academy, Baku, 370601, Azerbaijan

    N. D. Azizov

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  1. M. A. Magerramov
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  2. A. I. Abdulagatov
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  3. N. D. Azizov
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  4. I. M. Abdulagatov
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Correspondence to I. M. Abdulagatov.

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Magerramov, M.A., Abdulagatov, A.I., Azizov, N.D. et al. Pressure- and Temperature-Dependent Density Change of Juices During Concentration. Food Bioprocess Technol 1, 254–269 (2008). https://doi.org/10.1007/s11947-007-0022-1

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