INFLUENCE OF CONCENTRATION IN THE ELEVATION OF BOILING POINT OF MANGO PULP (Mangifera indica L.)

INFLUENCE OF CONCENTRATION IN THE ELEVATION OF BOILING POINT OF MANGO PULP (Mangifera indica L.)

Publicado 2014-06-07

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Andrade, R., Torres, R., Montes, E., perez, O. A., Mendoza, J., & Baquero, R. (2014). INFLUENCE OF CONCENTRATION IN THE ELEVATION OF BOILING POINT OF MANGO PULP (Mangifera indica L.). Ingeniería E Innovación, 2(2). https://doi.org/10.21897/23460466.780
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https://doi.org/10.21897/23460466.780
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Ricardo Andrade
Ramiro Torres
Everaldo Montes
Omar A. perez
Juan Mendoza
Ramiro Baquero
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The objective of this study was to determine the elevation in boiling point of mango pulp was measured at soluble solids concentrations between range 13 and 55°Brix and pressures in the range 9.820x103 to 1.009 x 105 Pa (abs.). The pulp was processed in a pulper with a 1.5mm screen to obtain a uniform consistency and concentrated in rotating evaporator. 500 mL sample of mango pulp was introduced into the boiling vessel. Temperature and pressure were continuously recorded, and final values for solution boiling point and associated pressure were registered after readings had been constant for at least 5 minutes. Experimental data are represented using the Duhring’s rule, Antoine equation and empirical model Crapiste and Lozano. The elevation in boiling point was nearly independent of pressure, varying only with pulp concentration. Experimental data were adjusted appropriately to Antoine equation (R2>0.98) and Crapiste and Lozano model (R2>0.88).

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