What is the boiling point of fruit juice at atmospheric pressure?
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What is the boiling point of fruit juice at atmospheric pressure?
What juice? More specifically, reference data on the initial boiling point might be available; accurate values are almost impossible to obtain
What juice? Are we making jam?
First, it is necessary to define what juice really is; it is primarily a mixture rich in water. What exactly is its composition? For mixtures, the boiling point is not single; it is mainly the bubble point
The main component is water, 100℃
Do apple juices with a sugar content of 10%, 25%, and 70% have the same boiling point?
This post was last edited by arpcd on 2019-5-6 at 18:41. Is this about three-effect evaporation for apple juice? ? I’ll take a screenshot for you; it’s pretty close to the actual values. If the original poster is working with higher concentrations in three-effect evaporation, please pay attention to the boiling point under vacuum shown in the screenshot. . . The screenshot data comes from a sucrose solution; your apple juice is similar to it, so you can use it as a reference. . . Concentrations below 40% can be treated as water; for 70%, the value of 105.5°C according to the table is quite accurate.
Just try it on the distillation unit