DENSITY OF JUICE AND FRUIT PUREE AS A FUNCTION OF SOLUBLE SOLIDS CONTENT AND TEMPERATURE

A study of the effect of temperature and concentration of soluble soli ds on density of depectined and clarified peach juice and orange juice and a study of the effect of the temperature on density of apple and quince purees are reported. The densities of the peach and orange juic es were determined at concentrations of between 10 and 60 degrees Brix and temperatures of between 0 and 80 degrees C. The densities of the apple and quince purees were determined within the same range of tempe ratures. For peach and orange juices the results were analyzed to obta in this property as a function of temperature and concentration and an equation describing the combined effect on density was proposed For a pple and quince purees the results were analyzed as a function of temp erature and an equation describing this effect on density was proposed . All equations described were statistically significant at a confiden ce level of 95%. (C) 1998 Elsevier Science Limited. All rights reserve d.