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Culture Documents
Contents
Teacher Information ............................................................................................................................. 2
Testing the Amount Of Juice, The Acid And The Sugar Levels In Citrus Fruit ......................... 3
Background ...................................................................................................................................... 3
Testing Fruit ..................................................................................................................................... 3
Percent Juice Content ........................................................................................................... 3
Brix (total soluble solids): .................................................................................................... 3
Acid (titratable acidity ......................................................................................................... 3
Experiment 1: Calculating the Percentage of juice in the fruit ..................................................... 5
Equipment: ....................................................................................................................................... 5
Procedure ......................................................................................................................................... 5
1. Collection of fruit sample: .......................................................................................................... 5
2. Determining percentage juice content: ....................................................................................... 5
3. Questions:.................................................................................................................................... 6
Experiment 2. Determining soluble solids content (% sugar or Brix) ........................................ 7
Equipment ........................................................................................................................................ 7
Procedure ......................................................................................................................................... 7
Questions:......................................................................................................................................... 8
Experiment 3. Determining acidity (citric acid content) ................................................................ 9
Equipment ........................................................................................................................................ 9
Part 1: Procedure Titration ............................................................................................................. 9
Part 2: Procedure Determining sugar/acid ratio: ........................................................................... 10
Questions ........................................................................................................................................ 10
Research activities that could be done by students ....................................................................... 12
References ......................................................................................................................................... 12
Teacher Information
Target audience
Year 11 and 12 Chemistry
Class size
~28 students. It is suggested students work in teams of three to four.
Time
Learning Outcomes
At the end of this experiment, students will be expected to understand;
- Calculating juice percentages in citrus
- Determining citrus solid contents
- Using refractometers
- Understanding titrations
Acknowledgements
This practical activity was developed by teachers from the Sunraysia area who took part in a
tour of the Citrus Packaging Section of the Mildura Fruit Company in Mildura. Our thanks
to Bill Robinson Grower Services Manager, Mara Milner Scientist/Food technologist
and Tony Filipi Grower Services Rep who provided the teachers with the information
about the science involved in the citrus packing industry.
Testing the Amount Of Juice, The Acid And The Sugar Levels In Citrus Fruit
Background
The Mildura Region (also known as Sunraysia and part of the wider Murray Valley) is one of
Australias prime areas for growing quality citrus fruits. The irrigation-based horticultural area
produces approximately 21% each of Australias total wine grape crush, 20% of citrus production
and almost 100% of Australias dried vine fruit production (www.growmilduraregion.com.au
2009). The high quality fruits that are produced by growers in the region are utilised in the
following way:
-
44% is exported (to the United States, Hong Kong, Malaysia, Japan, Singapore, New
Zealand, Indonesia and Taiwan).
22% is sold as fresh fruit on the domestic market; and
34% is processed into juice.
Testing Fruit
Before citrus fruit such as oranges, lemons, grapefruit and mandarins are picked the juice of the
fruit is tested to see that it meets certain specifications. There are further tests done once the fruit is
picked. For example, when each truckload of oranges is delivered to the citrus plant, such as the
Mildura Packing Company, a sample of oranges is taken, the fruit is juiced and the juice evaluated
to see if it meets certain standards for taste. Specifically, the tests looks at certain fruit maturity
requirements such as the percent juice content, the measure of solids or sugars in the juice (or the
Brix measure) and the total acid level of the fruit Acid, Ratio..
Percent Juice Content: Juice content is an important measure of internal quality. Under
or over-ripe fruit tend to be less juicy, which directly affects eating quality. The juice
content is determined by weighing components of the whole fruit and the juice.
Brix (total soluble solids): In the citrus industry this is a measure of the total soluble
solids in the juice. These soluble solids are primarily sugars; sucrose, fructose, and
glucose. Citric acid and minerals in the juice also contribute to the soluble solids. Brix is
reported as "degrees Brix" and is equivalent to percentage. For example, a juice which is
12 degrees Brix has 12% total soluble solids. The National standards state the minimum
brix sugar/ acid ratio for navel oranges is 10:1.
Acid (titratable acidity): This is a measure of the total acid present in a juice. The
predominant acid naturally occurring in orange juice is citric acid. There are also small
amounts of malic acid and tartaric acid present. The amount of acid present in the juice
is reported as percent citric acid. It needs to be noted that the total acid cannot be
measured by pH because the acids concerned are weak acids and not completely
ionized. The acid content must be measured using a titration with sodium hydroxide.
These tests are an easy but essential measure to ensure the consumer received an end product, fresh
orange juice, that meets a continuous standard, taste and quality. Students can conduct the
following tests in the classroom to determine if their fruit makes the grade!
Equipment:
- scales
- Fruit juicer, juice only - no rind
- Fine plastic strainer
- 100 mL conical flask
- 1 to 2 L jug
Procedure
1. Collection of fruit sample:
A minimum of three fruits, representative of the variety to
be harvested, must be collected. This does not mean
selecting the biggest and best fruit to test. Select fruit that
are of similar size and colour to as those that you would
pick for market.
Example Calculation
Gross fruit weight
Gross juice weight
Jug weight
=
=
=
600 g
450 g
150 g
=
=
% juice
300 x 100
600
50%
3. Questions:
1) What was the percentage juice you received for your sample?.........................................................
....
2) Refer to the Industry Standards Chart (provided in appendix 1) and determine if these samples
meet industry requirements? Comment ................................
3) Why is it important you collect a sample of fruit to test that represents what you will be
harvesting?.
Equipment
1. refractometer (can be purchased at reasonable prices on ebay)
2. fresh orange juice
Procedure
1. Collect a refractometer from your teacher (these should be handled carefully as they are
expensive!)
Questions:
1) What was your Brix reading? ..
2) On the picture of the fruit, label where you think the nutrients are deposited first (i.e. top of the
fruit or bottom)?
Equipment
-
50 mL burette
Burette stand and clamp
10 mL pipette and pump
1 L volumetric flask
0.1 M sodium hydroxide (NaOH)
1% Phenolphthalein indicator
100 mL conical flask
Pipette
Distilled water
Fresh Juice
Gloves, safety glasses and lab coat (ensure all students are wearing)
Note the end point of the titration may be very difficult to tell at the start until you get used to the
procedure. If you look closely you will see the juice mix slowly lighten in colour and then change to
a green colour. This is the point just before the end of the titration and a few extra drops will see the
solution change colour to pink. If you go past this point, and the solution becomes a deep
purple/orange, you have gone too far.
=
=
24.2 mL
citric acid concentration (g per 100 mL)
To determine the sugar / acid ratio you need to divide the sugar concentration (Brix) by the citric
acid concentration.
Example Calculation
Sugar concentration
Citric Acid concentration
Sugar concentration (Brix)
Citric acid concentration
=
=
=
15.2Brix
1.55 g per 100mL
X:1 sugar/acid ratio
eg
15.2 (Brix)
1.55 (g per 100 mL)
Questions
1) Describe the results from your titration and indicate what these results mean for the taste of the
juice?
INDUSTRY STANDARDS
The following shows the industry standards for citrus fruits in some states of Australia. These
values can vary in different states.
Table 1. Total soluble solids (Brix) to acid ratio Fruit Type Total soluble solids (Brix) to acid
ratio
Type of Fruit
Mandarins
Oranges (navel only)
Oranges (other than navel)
Grapefruit and pummelos
Hybrids of any species
Acid/Brix ratio
8 to 1
9 to 1
8 to 1
5.5 to 1
8 to 1
Table 2. Total soluble solid determinations (Brix) Fruit Type Total soluble solids (Brix)
Type of Fruit
Mandarins
Oranges
Grapefruit and pummelos
Hybrids of any species
Brix at 20oC
8
8
8
8
Table 3. Minimum juice content Fruit Type Minimum juice content (%)
Type of fruit
Lemons
Mandarins
Oranges
Grapefruit and pummelos
Limes
Hybrids of any species
References
Government of Western Australia, Department of Agriculture and Food (2009)
http://www.agric.wa.gov.au/PC_93298.html Viewed on the 22 July 2009
Grow Mildura Region Web Site (2009) http://www.growmilduraregion.com.au/citrus.php
Viewed on the 22 July 2009