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WATER ACTIVITY OF CONCENTRATED JUICES BY CALORIMETRIC ANALYSIS OF FROZEN SAMPLES.

Author(s) : LOMBRANA J. I., VILLAHOZ L.

Summary

THE AUTHORS STUDIED THE EFFECT OF THE NON-AQUEOUS PORTION OF CARROT JUICE ON WATER ACTIVITY AND HEAT OF FUSION OF PURE WATER. THE JUICE WITH A WATER CONTENT OF 90% MASS WAS CONCENTRATED BY SUBJECTING IT TO VACUUM DRYING UP TO DIFFERENT CONCENTRATIONS. THERE WAS A MINOR EFFECT OF THE NON-AQUEOUS PORTION OF JUICE ON WATER ACTIVITY BY DETERMINING THE FREEZING POINT. JUICES WITH CONCENTRATIONS LOWER THAN 25% HAVE ACTIVITIES ALWAYS HIGHER THAN 0.97. HOWEVER, WITH THE CALORIMETRIC ANALYSES THE HEAT OF FUSION OF WATER DECREASED TO 10% OF THE NORMAL VALUE OF THE MOST CONCENTRATED JUICE (24%).

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Pages: 96-101

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Details

  • Original title: WATER ACTIVITY OF CONCENTRATED JUICES BY CALORIMETRIC ANALYSIS OF FROZEN SAMPLES.
  • Record ID : 1988-1111
  • Languages: English
  • Source: Development in refrigeration, refrigeration for development. Proceedings of the XVIIth international Congress of Refrigeration.
  • Publication date: 1987/08/24
  • Document available for consultation in the library of the IIR headquarters only.

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