Evaluation of mathematical modelings of pineapple juice concentration using different combination techniques


  • Thanawit Kulrattanarak School of Food Technology, Institute of Agricultural Technology, Suranaree University of Technology, Nakhon Ratchasima, 30000 Thailand


Concentration, evaporation, pineapple juice, ultrasonic atomization, vacuum evaporation


Pineapple juice was concentrated by four different evaporation methods including vacuum (V), vacuum with rotation (VR), ultrasonic atomization assisted vacuum evaporation (UAV) and ultrasonic atomization assisted vacuum evaporation with rotation (UAVR) methods and the temperature were 50, 55 and 60°C for all methods. The pH value, total soluble solid and color parameters (L*, a* and b*) of pineapple juice were measured. The result showed that the pH was not significantly affected by evaporation methods and the temperature. The color parameters were changed by increasing temperature with all evaporation methods. The evaporation times of UAV, VR and UAVR were shorter than V approximately 2.02, 3.59 and 4.89 times, respectively. Midilli model was the best-describing model for pineapple juice evaporation with highest R2 (≥ 0.982), and lowest X2 (≤ 0.002) and RMSE (≤0.042) values. The changes of concentration (TSS) during evaporation were described by first order kinetics equation and activation energies (Ea) of pineapple juice concentration were calculated using Arrhenius relationship equation. The Ea of pineapple juice concentration was in the range from 88.188-114.584 kJ/mol·K.


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How to Cite

Kulrattanarak, T. (2021). Evaluation of mathematical modelings of pineapple juice concentration using different combination techniques. Food and Applied Bioscience Journal, 9(2), 53–67. Retrieved from https://li01.tci-thaijo.org/index.php/fabjournal/article/view/243939



Food Processing and Engineering