Prediction of physicochemical properties of pummelo juice concentrates as a function of temperature and concentration
The properties of pummelo juice were studied by measuring its chemical and physical composition. Pummelo fruit juice was freeze-concentrated to a concentration varying from 10 to 50 °Brix for investigation at temperature ranging from 6 to 75 °C. The fresh pummelo juice compositions in terms of moist...
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| Format: | Article |
| Language: | English |
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Walter de Gruyter
2008
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| Online Access: | http://psasir.upm.edu.my/id/eprint/16287/ http://psasir.upm.edu.my/id/eprint/16287/1/Prediction%20of%20physicochemical%20properties%20of%20pummelo%20juice%20concentrates%20as%20a%20function%20of%20temperature%20and%20concentration.pdf |
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| author | Chin, Nyuk Ling Chan, Suit M. Yusof, Yus Aniza Chuah, Teong Guan A. Talib, Rosnita |
| author_facet | Chin, Nyuk Ling Chan, Suit M. Yusof, Yus Aniza Chuah, Teong Guan A. Talib, Rosnita |
| author_sort | Chin, Nyuk Ling |
| building | UPM Institutional Repository |
| collection | Online Access |
| description | The properties of pummelo juice were studied by measuring its chemical and physical composition. Pummelo fruit juice was freeze-concentrated to a concentration varying from 10 to 50 °Brix for investigation at temperature ranging from 6 to 75 °C. The fresh pummelo juice compositions in terms of moisture content, ash, fat, protein, fibre, carbohydrates, and vitamin C are comparable to existing literature. The water activity, pH and acidity were predictable linearly by its concentration measured in °Brix. The density of pummelo juice was well-predicted using linear regressions with a single parameter (i.e., concentration), giving R2>0.983 and with a temperature at R2>0.921. The density of pummelo juice showed stronger dependence on its concentration than on the temperature. With multiple linear regressions, the density could be predicted by the equation, with an R2 of 0.9877. As such, these predictions are useful in the juice processing industry as densities variant by concentration and temperature are important during the pasteurization process. |
| first_indexed | 2025-11-15T08:06:46Z |
| format | Article |
| id | upm-16287 |
| institution | Universiti Putra Malaysia |
| institution_category | Local University |
| language | English |
| last_indexed | 2025-11-15T08:06:46Z |
| publishDate | 2008 |
| publisher | Walter de Gruyter |
| recordtype | eprints |
| repository_type | Digital Repository |
| spelling | upm-162872015-11-23T04:16:50Z http://psasir.upm.edu.my/id/eprint/16287/ Prediction of physicochemical properties of pummelo juice concentrates as a function of temperature and concentration Chin, Nyuk Ling Chan, Suit M. Yusof, Yus Aniza Chuah, Teong Guan A. Talib, Rosnita The properties of pummelo juice were studied by measuring its chemical and physical composition. Pummelo fruit juice was freeze-concentrated to a concentration varying from 10 to 50 °Brix for investigation at temperature ranging from 6 to 75 °C. The fresh pummelo juice compositions in terms of moisture content, ash, fat, protein, fibre, carbohydrates, and vitamin C are comparable to existing literature. The water activity, pH and acidity were predictable linearly by its concentration measured in °Brix. The density of pummelo juice was well-predicted using linear regressions with a single parameter (i.e., concentration), giving R2>0.983 and with a temperature at R2>0.921. The density of pummelo juice showed stronger dependence on its concentration than on the temperature. With multiple linear regressions, the density could be predicted by the equation, with an R2 of 0.9877. As such, these predictions are useful in the juice processing industry as densities variant by concentration and temperature are important during the pasteurization process. Walter de Gruyter 2008-08 Article PeerReviewed application/pdf en http://psasir.upm.edu.my/id/eprint/16287/1/Prediction%20of%20physicochemical%20properties%20of%20pummelo%20juice%20concentrates%20as%20a%20function%20of%20temperature%20and%20concentration.pdf Chin, Nyuk Ling and Chan, Suit M. and Yusof, Yus Aniza and Chuah, Teong Guan and A. Talib, Rosnita (2008) Prediction of physicochemical properties of pummelo juice concentrates as a function of temperature and concentration. International Journal of Food Engineering, 4 (7). ISSN 2194-5764; ESSN: 1556-3758 10.2202/1556-3758.1529 |
| spellingShingle | Chin, Nyuk Ling Chan, Suit M. Yusof, Yus Aniza Chuah, Teong Guan A. Talib, Rosnita Prediction of physicochemical properties of pummelo juice concentrates as a function of temperature and concentration |
| title | Prediction of physicochemical properties of pummelo juice concentrates as a function of temperature and concentration |
| title_full | Prediction of physicochemical properties of pummelo juice concentrates as a function of temperature and concentration |
| title_fullStr | Prediction of physicochemical properties of pummelo juice concentrates as a function of temperature and concentration |
| title_full_unstemmed | Prediction of physicochemical properties of pummelo juice concentrates as a function of temperature and concentration |
| title_short | Prediction of physicochemical properties of pummelo juice concentrates as a function of temperature and concentration |
| title_sort | prediction of physicochemical properties of pummelo juice concentrates as a function of temperature and concentration |
| url | http://psasir.upm.edu.my/id/eprint/16287/ http://psasir.upm.edu.my/id/eprint/16287/ http://psasir.upm.edu.my/id/eprint/16287/1/Prediction%20of%20physicochemical%20properties%20of%20pummelo%20juice%20concentrates%20as%20a%20function%20of%20temperature%20and%20concentration.pdf |