Density of juice and fruit puree as a function of soluble solids content and temperature

Abstract A study of the effect of temperature and concentration of soluble solids on density of depectined and clarified peach juice and orange juice and a study of the effect of the temperature on density of apple and quince purees are reported. The densities of the peach and orange juices were determined at concentrations of between 10 and 60 °Brix and temperatures of between 0 and 80 °C. The densities of the apple and quince purees were determined within the same range of temperatures. For peach and orange juices the results were analyzed to obtain this property as a function of temperature and concentration and an equation describing the combined effect on density was proposed. For apple and quince purees the results were analyzed as a function of temperature and an equation describing this effect on density was proposed. All equations described were statistically significant at a confidence level of 95%.

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