Effect of concentrations and vacua on boiling points of fruit juices

Abstract Boiling points of fruit juices affect the design and operation of juice evaporators. Hence boiling points of pineapple, mango and lemon juices were experimentally determined at solid concentrations of 5 to 45% and vacua of 0 to 70 cm Hg. As expected, boiling points increased as concentration increased. Duhring's plots are also presented. For the same concentration range, mango juice has the highest boiling point elevations followed by pineapple and lemon juices in that order.