Density of Juice and Fruit Puree as a Function of Soluble

Solids Content and Temperature

A. M. Ramos” & A. Ibarz”

“Departamento de Tccnologia de Alimentos, Universidade Fcdcral de Viqsa,
36570.000 Viqsa, Brazil
“Departamcnt de Tecnologia d’Aliments, Universitat dc Lleida, Av. Rovira Rourc, 177,
25198 Llcida. Spain

(Received 29 June 1997; accepted IS December 19Y7)

ABSTR4 CT

A study of the efft~ct of temperature and concentration of soluble solids on

densi@ of depectined and clarijied peach juice and orange juice and a study o.f
the eflect 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 properfy as a function of temperature and concentration
and an equation describing the combined eflect 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% 0 1998
Elsevier Science Limited. All rights reserved

NOTATION

1’ Density (kg m ‘)
7 Temperature (“C)
c Soluble solids concentration (“Brix)

INTRODUCTION

Knowledge of the physical properties of food is fundamental in analyzing the unit

operations present in the food industry. The study of these food properties and their
57
58 A. M. Ramos, A. Iban

responses to process conditions are necessary because they influence the treatment
received during the processing and also because they are good indicators of other
properties and qualities of food. This allows a better control of both product and
processing, with benefits for the producer, industry and the consumer.
The transport phenomena of momentum, heat and mass can be applied with
efficiency in food systems if engineering data are available (Saravacos & Kostar-
opoulos, 1995). Unfortunately, such engineering property data are scarce. Data such
as density and its variation with concentration and temperature are very important
for the food industry in general and in particular for fruit derivatives, since it is
necessary for the design and the optimization of several processing operations
(pumping, evaporation, heat transfer).
The effect of temperature on the density at constant concentration and the effect
of the concentration on the density at specified temperatures have been studied by
Aguado and Ibarz (1988), Constenla et al. (1989), Ibarz and Miguelsanz (1989) and
Bayindirli (1992, 1993) for various fruit juices. Aguado and Ibarz (1988) indicated
that a linear equation fits very well the density variation with temperature at a fixed
concentration, and that a second degree polynomial equation fits well the variation
of density with temperature and concentration. This work has the goals of physico-
chemical characterization of different fruit derivatives and of determining the
density of clarified peach juice and orange juice at several concentrations, and of
apple and quince purees as a function of temperature.

MATERIALS AND METHODS

The experimental study was developed from raw materials supplied by fruit indus-
tries located in the Lleida region in Spain. The samples used are peach and orange
juice concentrates with soluble solids of 60”Brix and apple and quince purees at
concentration of 12.3”Brix.
The samples of purees and fruit juices have been characterized by the following
physico-chemical determinations: soluble solids concentration, pH, water activity
and fiber (AOAC, 1990); acidity and form01 index (MAPA, 1993); pectin (IFFJP,
1984); pulp content (Duran & Gimenez, 1980) and sugars (Garza et al., 1996). Five
replications of all of these determinations have been carried out.
In order to carry out the density determination on peach and orange juices, a
dilution with distilled water of their respective concentrated juices was done, in
order to obtain several soluble solids concentrations for each experiment.
The density was determined, in the four fruit juice and purees studied, with a
pycnometer for temperatures from 0 to 80°C. The pycnometer had previously been
calibrated with distilled water in a heating process, where the sample pycnometer
was weighed at 5°C intervals from 0 to 80°C. The temperature was controlled by a
thermostatic water bath (Digiterm 3000613, Selecta, Barcelona, Spain).
For the clarified peach juice and the apple puree, the experiments were carried
out at temperatures in the range from 5 to 70°C at intervals of 5°C. For orange
juice and quince puree the tests were carried out in the range from 0 to 80°C at
intervals of 5°C.
The density for the peach and orange juices were determined for the concentra-
tions of 10, 20, 30, 40, 50 and 60”Brix. For apple and quince purees the density was
 Demity of juice and ,fnbt puree 59

TABLE 1
Values for Physico-chemical Characteristics of Industrially Concentrates and Purees

Clur$ed peach Orange Apple

conc’entmtc~ concentratr purw

Soluble solids (“Brix) 60.1 60.0 12.3 12.3

Water activity 0.869 0.849 O.YX2 O.YX3
PH 3.47 3.67 3.45 3.SY
Form01 index (mg NaOH 0.1 Nil00 ml) 2.23 I .YO 2.10 3.00
Total acidity (g of citric ac./lOO ml) 0.5 1s I .690 I .6SO 0.40
Pulp content (5%) _ 34.6 43.6 S3.Y
Pectins (ppm galacturonic acid) _ I 1 I.35 154.05 320.70
Fiber (% in weight) 3.57 1.13 4.52
Glucose (g I ~~‘) 2&Y 25.66 21.28 24.2
Fructose (g I ) 38.04 21.69 88.18 61.44
Sucrose (g I ‘) 20.8Y 19.50 16.80 lY.45

determined only at a concentration of 123’Brix. All of these determinations were

carried out three times.

RESULTS AND DISCUSSION

The results of the physico-chemical characterization of each of the fruit derivatives

are shown in Table 1. The values obtained for the different derivatives are similar to

TABLE 2
Experimental Values for Density at Different Concentration and Temperature for a Depcc-
tined and Clarified Peach Juice

c‘ (“Brix) JO 20 so 10 50 00

T (“Cl Density (kg m .‘)

5 1042.37 1096.42 I 13Y.21 I 188.51 1245.07 1302.YY

10 1042.32 1095.24 I 137.37 I 187.51 1243.54 1302.16
IS 1041.so 1093.49 I 135.30 I 186.61 1242.13 1300.50
20 1037.84 1091.82 I 133.Y9 I 184.79 1239.86 129X.87
2s 1036.26 1086.YY I 130.3 I I 182.06 1236.18 1294.17
30 1034.77 1086.59 I 129.31 I 179.37 1233.57 1292.52
35 1032.58 1084.30 I 127.18 I 177.8 1232.23 1290. I.3
40 1029.28 108O.SI 1124.46 I 175.06 1228.38 1286.86
45 1027.26 1077.8 1 I 122.66 I 172.66 1226.48 1285.18
so 1022.60 1073.s3 118.35 I 168.39 1221.97 lXl.OS
55 lOlY.18 1069.36 f 115.65 I 166.97 1220.73 1279.2s
60 1014.72 1064.88 1 I 12.05 1163.70 1217.13 1275.10
65 1012.26 1061.68 I 109.70 I 162.62 1216.63 1274.87
70 1010.65 lOSS.SY I 109.01 I 162.04 1216.01 1274.36
60 A. M. Ramos, A. Iban

TABLE 3
Experimental Values for Density at Different Concentration and Temperature for Orange
Juice

C (“Brix) 10 20 30 40 50 60

T (“C) Density (kg m -‘)

0 1058.27 1089.78 1142.84 1189.35 1242.45 1293.88

5 1057.80 1086.51 1141.30 1184.41 1237.09 1290.02
10 1057.24 1086.01 1140.45 1183.00 1234.96 1288.68
15 1056.31 1085.53 1138.93 1182.05 1232.83 1285.91
20 1055.19 1084.11 1137.20 1180.22 1229.37 1282.70
25 1053.09 1081.47 1134.31 1176.94 1226.47 1279.52
30 1051.26 1079.25 1132.61 1173.95 1223.04 1276.15
35 1049.96 1077.45 1130.01 1172.19 1220.26 1273.35
40 1048.23 1076.63 1128.38 1169.98 1219.39 1271.03
45 1046.72 1074.19 1126.53 1168.28 1215.59 1267.51
1046.04 1073.57 1125.61 1166.99 1214.53 1266.05
:z 1045.36 1072.77 1124.76 1165.96 1212.66 1263.05
60 1045.05 1072.50 1124.47 1165.19 1212.67 1262.41
65 1044.90 1072.42 1124.36 1164.19 1212.21 1261.34
70 1044.10 1072.25 1124.25 1164.10 1210.63 1260.25
75 1043.62 1071.82 1123.81 1163.82 1207.09 1257.96
80 1042.83 1070.81 1122.01 1163.48 1204.61 1254.75

those reported elsewhere (Crandall et al., 1982; Rao et al., 1984; Ibarz et al., 1992;
Munizaga et al., 1992; Ibarz & Ortiz, 1993; Lozano & Ibarz, 1994; Hernandez et al.,
1995).

Density of the peach juice

The experimental results obtained for the density of clarified peach juice at several
concentrations and temperatures are shown in Table 2. Values of density that have
been obtained for peach juice are comparable with values obtained by Ibarz and
Miguelsanz (1989) for depectined and clarified pear juice. As was expected, it shows
a decrease in density with an increase in temperature and with an increase in
soluble solids concentration.
The model that fitted best the experimental values was a four-term polynomial
type, where the density varies linearly with temperature and in a polynomial form
with concentration. The equation obtained by the least squares method, with its
determination coefficient, significant at a probability level of 99%, is:
p= 1006.56-0.5155T+4.1951C+0.0135C2 R2=0.999 (I)
where p is the density in kg m -‘, T the temperature of the peach juice in “C and C
the soluble solids concentration in “Brix.
The correlation between eqn (1) and that proposed by Choi and Okos (1986) is
significant at a probability level of 95% and has a determination coefficient of 0.997.
 Density of juice und fruit puree 61

TABLE4
Experimental values for density at Different Temperature for Apple and Quince Purees in
the Concentration in 12.3”Brix

Temperature (“C) Density (kg m ‘)

0 _ 106 I .29
1053.76 1060.30
1; 1052.86 1059.21
I5 1051.64 1OS.84
20 lOSU.21 1051.85
25 1047.81 1047.0 1
30 1045.97 1042.84
3s 1043.93 1039.67
40 1041.93 1034.96
45 1040.24 1031.31
so 1037.91 1027.80
55 1035.72 1025.33
00 1034.4 I 1023.03
65 1033.41 1020.42
70 1032.06 1017.32
7s 1013.88
80 1010.1 I

Density of the orange juice

The experimental values obtained for orange juice density at several temperatures
and concentrations are shown in Table 3. These values are higher than those
obtained for clarified peach juice. This could be because the orange juice had some
pulp and fibers in its composition, but the peach had been clarified. As expected, the
variation with temperature and concentration shows a similar behaviour to that for
peach juice. Alvarado (1993) has found similar values for orange juice working in
the temperature range lO-80°C.
A similar form of regression model was obtained:
p= 1025.42-0.3289T+3.2819C+O.O178C’ R’=0.997 (2)
and correlation with the equation of Choi and Okos (1986) was again good
(R’ = 0.997 at the 99% confidence level).

Density of the apple and quince purees

Table 4 shows the experimental values obtained for the densities of apple and
quince purees.
Densities of apple and quince purees are close to those obtained for peach and
orange juices for the concentrations between 10 and 20”Brix. It could be observed
that with temperature, the density behaves in a similar way to that for the juices.
62 A. M. Ramos, A. Ibarz

The density of both purees has been studied only as a function of temperature.
Therefore, the fit of experimental data to this model, by the least-squares method,
significant at a probability level of 95%, resulted in the following equations:
Apple puree at 12.3”Brix:
p = 1056.53 -0.3610T R2 = 0.994 (3)
Quince puree at 12.3”Brix:
p= 1063.69 -0.6773T R2 = 0.993 (4)
These models have also been correlated with equations of Choi and Okos and were
significant at probability levels of 95% and 99% with high values for determination
coefficients of R2 = 0.952 and R2 = 0.970.

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 Densi~ ofjuice and @uit puree 63

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