It can be eliminated with a large amount of hydrogen to form a water molecule, and this very often requires up to 4 times the optimal dose of Ascorbic acid, i.e. In the case of juices with Eh and pH values falling above line (b), oxygen is mainly released, which highly damages, respectively oxidizes fruit juice. It is a reservoir of hydrogen, with which the oxygen released from the juice and the oxygen released from the environment was associated with priority, thus preserving the fresh characteristics of the juice and the healthy effect. Therefore, artificially synthesized Ascorbic acid can be used to support it at the optimal dose of 0.025%. Here, however, some of the hydrogen in the natural content of Vitamin C (Ascorbic acid) in fruits and especially in apples is consumed in this process. In juices with Eh and pH values that fall between line (a) and line (b), equilibrium in the release of hydrogen and oxygen can be expected, which reconnect with the free hydroxyl groups to form water. If the actual value for the density of the sugar solution is 1.74 g/mL, which statement below Choose the correct answer: The amount of space occupied by a substance is its (a) density (b) weight (c) mass (d) volume Bottle A has a volume of 1.2 L, When Filled with sugar water the bottle has a total mass of 5.0 pounds. In juices with Eh and pH values that fall under line (a), a release of hydrogen H 2 from the consistency of the juice can be expected, at which strong oxidation processes are not expected and the nutrients, color, taste, aroma, nutritional value, etc. Published predictive equations are statistically different from the equations derived here.įrom the studies made, as a main conclusion is that the Eh-pH diagram of water is extremely useful in the technological processing of cold-pressed fruit juices: 1. An equation to predict the viscosity in terms of temperature and soluble solids concentration was derived. The values of activation energy (E a) increased with solid concentration from 16.3 to 52.0 kJ/mol. The effect of temperature was very well correlated with the Arrhenius equation (r 2 > 0.992). The juices showed a Newtonian flow behavior within the range of variables studied. The coefficient of thermal expansion was computed from its thermodynamic definition at constant pressure. The density was correlated as a function of absolute temperature and degrees Brix. It was also characterized in terms of extract, reducing sugars and refractive index at 20☌. The properties were measured between 20☌ and 80☌, in 10☌ increments. The juice was obtained from different sections of a commercial evaporator at concentrations ranging from 22.9-70.6☋rix. The effect of temperature and soluble solids concentration on density, coefficient of thermal expansion and viscosity of clear grape juices from Mendoza, Argentina, collected during 19, was studied.