Effect of Thermal Concentration on the Physicochemical Properties and Color Characteristics of Sour Orange Extract

Document Type : Research Paper

Authors

1 PHD student, Department of Mechanics of Biosystem Engineering, Faculty of Engineering & Technology, College of Agriculture & Natural Resources, University of Tehran, Karaj, Iran

2 Assistant Professor, Department of Mechanics of Biosystem Engineering, Faculty of Engineering & Technology, College of Agriculture & Natural Resources, University of Tehran, Karaj, Iran

3 BS student. Department of Mechanics of Biosystem Engineering, Faculty of Engineering & Technology, College of Agriculture & Natural Resources, University of Tehran, Karaj, Iran

Abstract

Citrus-based drinks are one of the most popular fruit drinks. Juice and paste are high consumption products of sour orange. In the present study, viscosity, specific heat capacity, heat transfer coefficient, density, dry mass matter, pH, electrical conductivity, total dissolved solids, and color characteristics of sour orange extract were investigated during different steps of thermal concentration. Arrhenius and Modified Arrhenius models were also investigated to describe the relationship between viscosity and temperature. By decreasing the ratio of secondary volume of extract to primary volume of juice from 100% to 15%, the values ​​of density, dry mass matter, and pH increased from 1035 to 1340 kg m-3, increasing from 6.89% to 47.45%, and decreased from 2.09 to 1.38, respectively. Also specific heat capacity and heat transfer coefficient decreased from 4146 to 2984 J kg-1 K-1 and decreased from 0.584 to 0.402 W m-2 K-1, respectively

Keywords

Main Subjects

References

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Iranian Journal of Biosystems Engineering
Volume 51, Issue 4
February 2021
Pages 805-818

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History

  • Receive Date: 11 January 2020
  • Revise Date: 24 August 2020
  • Accept Date: 07 September 2020

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