Abstract

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.

Submitted: August 26, 2008 · Accepted: September 2, 2008 · Published: September 11, 2008

Recommended Citation

Chin, Nyuk L.; Chan, Suit M.; Yusof, Yus Aniza; Chuah, Teong Guan; and Talib, Rosnita A. (2008) "Prediction of Physicochemical Properties of Pummelo Juice Concentrates as a Function of Temperature and Concentration," International Journal of Food Engineering: Vol. 4 : Iss. 7, Article 6.
Available at: http://www.bepress.com/ijfe/vol4/iss7/art6