STUDY OF HOW THE PHYSICOCHEMICAL

CHARACTERISTICS OF KIWIFRUIT PUREE CHANGE

DURING THE PROCESS OF EVAPORATION

Zografia Nystazou
Supervisor: Konstantinos G. Adamopoulos
Laboratory of technology of the Food Industries and Agricultural Industries,
Department of Chemical Engineering,
Aristotle University of Thessaloniki, Thessaloniki.

THEORETICAL PART

1. KIWIFRUIT AS A FRUIT
The kiwifruit is a fruit of the family Actinidia deliciosa.
There are 60 species of Actinidia family with different
characteristics.
Most of the kiwifruits which are grown for commercial production
belong to the variety 'Hayward' and this is due to the fruits large
size and long life.

The advantages of kiwifruit

The flesh of the kiwifruit is rich in potassium, magnesium,
phosphorus, fiber and minerals.
It has more vitamin C than any other fruit. The existence of many
vitamins makes kiwifruit the best mean of defense against
bacteria.
It removes the risk of blood clots in the circulatory system.
It ensures the proper digestion and the proper bowel function.
It is rich in lutein, a powerful antioxidant that helps to improve
eyesight.
The disadvantages of kiwifruit
Its consumption should be used with caution by people with
hypersensitive bowel syndrome.

Composition of kiwifruit-Quantities per fruit of medium

size without skin (76g)
Calories
Water
Proteins
Carbohydrates
Dietary fibers
Sugars
Vitamin A
Vitamin C
Vitamin E
Total omega-3 fatty acids
Calcium
Phosphorus
Potassium

46.4 (194 kJ)

63.1 g
0.9 g
11.1 g
2.3 g
6.8 g
66.1 IU
70.5 mg
1.1 mg
31.9 mg
25.8 mg
25.8 mg
237 mg

2. Processing kiwifruit
In this chapter are examined:

The production of simple turbid juice.

The production of clear concentrated juice.

The production of concentrated puree with aseptic processing

3. PROCESS OF EVAPORATION
The evaporation refers to the process of heating the liquid to
boiling point in order to remove the water as a vapor.
Because the fruit products, especially fruit juices, are sensitive to
heat, this decomposition can be minimized by concentrating under
vacuum to reduce the boiling point.

13.5 oBrix

30 oBrix

The advantages of the concentrated juice

The concentrate can be stored without cooling due to its high
content in sugars.
Six to seven times more amount can be stored in a storage tank
under simplified storage conditions.
The concentrate as a commodity is easier to be sold.
The transfer of the concentrate is more simple and cheap.

AIM OF STUDY
The concentration of the kiwifruit puree to a final concentration
of solids 30 oBrix.
1. The examination of the changes to the physicochemical
properties of kiwifruit puree during evaporation.
2. To investigate
temperatures.

the

optimum

range

of

evaporation

The determination of the rheological characteristics of kiwifruit

puree with Brookfield viscometer at three different concentrations
of total soluble solids and at five temperatures.

EXPERIMENTAL PART

General presentation of experimental study

Initially, in this project are studied the changes to the
physicochemical characteristics of kiwifruit puree in the process
of evaporation.
Finally, the rheological characteristics of the kiwifruit puree are
determined with the Brookfield viscometer at three different
concentrations of total soluble solids and at five temperatures.

1. MATERIALS AND METHODS

Evaporation
Device which was used: evaporator Heidolph.
Raw material: kiwifruit puree with initial concentration from 11
to 14 oBrix.
The raw material was concentrated in vacum until a final
concentration of 30 oBrix.
Evaporation temperature conditions:
70 oC
75 oC
80 oC

Evaporator Heidolph - Laborota 4002/4003

1. Rotator
2. Condensing flask
3. Heating bath
4. Base of instrument
5. Control panel
6. Condenser
7. Bottle of the producing
water
8. Towards to vacuum
pump

Physicochemical determinations
1. Texture
The texture is a fundamental indicator of the maturity of the
kiwifruits.
To determine the texture in this study the penetrometer Effegi was
used.

2. Total soluble solids (% TSS or oBrix)

The scale Brix is used as criterion of ripeness and refers to the
concentration of total soluble components, which consist of sugars,
particularly sucrose (94%) and other soluble solids (organic acids,
amino acids and soluble pectins).
For the determination of the total soluble solids the digital
refractometer Schmidt + Haensch was used.

3. pH
The pH has a significant impact to the microbiological stability
of the product.
Typically, juices require a pH approximately equal to 3, combined
with a heat preservation, in order to achieve prolonged life without
refrigeration.
The determination of the pH was held by a pHmeter inoLab pH
730.

4. Color
The basic color of the fruit is due to chlorophylls, carotenoids and
xanthophylls. During the ripening of fruit, the basic color changes
from dark green to light green or yellow or orange.
For determining the color the colorimeter HunterLab was used.
The instruments settings were carried out with white and black
plates.

 Specifically, the basic color and the epichroma, expressed with the
values L *, a *, b * scale Hunter. are determined.
The L* value indicates the gradation of color from black to white.
The value of a* indicates the gradation from green (-a *) to red (+ a
*).
The b * value indicates the gradation from blue (-b *) to yellow (+
b *).
Also, the total color difference is calculated based on the equation
below, where the subscript 0 indicates the value before the
condensation.
NR = [(L0-L)2+ (b0-b)2+ (a0-a)2](1/2) (1)

5. Viscosity
For determining the viscosity the viscometer Bostwick cm/30
secused was used.
To measure the viscosity of the concentrated puree, the puree
was diluted to 12 oBrix and cooled to 20 oC.

6. Total Acidity
The total acidity of the fruit juices refers to the concentration of
titratable hydrogen ions, which are contained in the samples of fruit
juices by neutralization with a strong base solution at a stable pH.

Since the organic acid is the most acidic component of fruit juices,
which reacts with the solutions of strong bases, the total acidity is
usually expressed in g / L of the dominant acid content. Apples and
kiwifruits acidity is expressed as g malic acid / lit.

Determination of the total acidity

The total acidity was determined after titration in alkaline solution
(NaOH 0.1 N) to neutralization of the free carboxyl groups (COO-).
The neutralization is verified by using an indicator that changes color
or by using pH meter (pH = 8.2).
Calculation of total acidity
n
meq
=
N 1000
V
L

n = the amount of alkaline solution consumed expressed in ml.

V = the volume in ml of the sample puree which is used
N = normality of the alkali solution

7. Ascorbic acid (vitamin C)

The content of ascorbic acid in kiwifruit is larger than in oranges,
strawberries and lemons.
The determination of the ascorbic acid is done by titrating the sample
with the solution of the 2.6 dichlorophenolindophenol (DCPIP) until
the appearance of pink color.
The method is:
Initially, 10 g puree are weighed, are placed in a 50 ml beaker and
are diluted with distilled water to 50 ml. Then from these the 5 ml
are taken, introduced into a 10 ml beaker and these constitute the
sample.

Calculation of ascorbic acid

Assuming that the 5 ml of the sample require 8 ml DCPIP. Since 1
ml of the solution of 0.02% DCPIP (MW = 268) is equivalent to
1314 * 10-4 g ascorbic acid (MW = 176.12) with the simple method
of three.
Therefore, the 5 ml of the sample contain 1.051 * 10-3 g ascorbic acid,
and for the 5 ml of the sample 8 ml DCPIP are required . So 1 ml of
the sample contains 2.102 * 10-4 g ascorbic acid.
Eventually, the 50 ml of the original sample contain 0.01051 g and
those were derived from 10 g pulp, so the 1 g of puree contains 1.051
* 10-3 g ascorbic acid.
Therefore, the concentration of ascorbic acid will be 1051 * 10 -3 g
ascorbic acid / g pulp or 1051 mg ascorbic acid / kg pulp.

Determination of the rheological characteristics with a

Brookfield
The rheological properties were measured by the viscometer
Brookfield (Brookfield Engineering Laboratories: Model LVDV-II).
The rheological characteristics of puree were measured at
concentrations of total soluble solids 13.4, 20 and 30 oBrix. For each
concentration % TSS, there were measurements at five temperatures
of 25, 35, 45, 55 and 65oC. For each temperature and concentration
are obtained the values of the viscosity (cp) for a speed of rotation
from 0.3% to 100% and the same experimentsis repeated for 100% to
0.3%.

RESULTS - DISCUSSION OF RESULTS

The texture affects the value of the initial degree Brix, and
therefore the evaporation conditions. Specifically the greater the
texture, the lower the degree Brix.

Texture, kg

Brix

15.2

15.1

14.9

14.7

Changes in pH and viscosity

Before the evaporation
pH

Viscosity,
Bostwick
cm/30 sec

% TSS

pH

Viscosity,
Bostwick
cm/30 sec

14.4

3.4

7.4

29

3.3

9.5

15.3

3.38

4.8

30

3.35

8.5

Temperature,
C

%
TSS

70
75
80

After the evaporation

13.5

3.4

4.5

27

3.36

11.8

Changes in the color of kiwifruit puree

Time
Temperature,
until 30
C
o
Brix

Before the
evaporation

After
evaporation

Color
(L*, a *, b *)

Color
(L*, a *, b *)

11

70

45.47 -6.18 26.25 33.44 -4.12 25.16 12.25

10

75

49.43 -6.09 33.9

15

80

48.75 -7.04 33.04 33.74 -3.70 26.63 16.66

31.07 -3.64 29.48 19.04

Changes of the Ascorbic acid and the Acidity

Temperature

% Ascorbic
TSS acid

Acidity

Brix

mg / g
solids

g/L

70

13.5

6.17

70

14.8

70

% TSS

Ascorbic
acid

Acidity

Brix

mg / g solids

g/L

28.7

30

6.99

60.3

8.22

26.8

28

8.21

67.0

13.3

7.40

31.2

27

7.98

80.4

75

15.3

5.23

32

3.13

75

13.8

4.35

25.5

3.92

75

17.3

4.05

30

5.00

80

13.1

4.58

28.1

3.56

80

13.2

5.30

26.3

4.56

80

14.2

4.93

30.5

6.56

Determination of the rheological characteristics of kiwifruit puree

with a Brookfield viscometer
The measurements of the viscosity and the rotating speed were used
in the formation of diagrams, of which the conclusion was that the
puree of kiwifruit is a pseudoplastic fluid, because the values of the
indicator of behavior, n, are smaller than 1.
2,5
2
1,5

T=25oC

log

T=35oC
0,5

T=45oC
T=55oC

0
-1,5

-1

-0,5

0
-0,5
-1

log(4N')

0,5

1,5

T=65oC

Temperature,

Concentration,% TSS
Parameters

25
35
45
55
65

n
b (Pa * sn)
n
b (Pa * sn)
n
b (Pa * sn)
n
b (Pa * sn)
n
b (Pa * sn)

13.4

20

30

0.29
0.41
0.14
0.35
0.48
0.20
0.32
0.24
0.34
0.18

0.20
1.57
0.28
1.43
0.30
1.67
0.36
1.95
0.35
2.08

0.19
4.91
0.26
4.99
0.39
4.99
0.32
4.10
0.25
3.44

STATISTICAL ANALYSIS OF THE RESULTS

Average

Standard
deviation

Range
Confidence
(95%)

2.8

1.38

1.27

Before

14.2

0.71

0.66

After

28.87

1.87

1.72

Before

3.29

0.12

0.11

After

3.28

0.06

0.05

Before

4.64

0.8

0.64

After

4.02

0.87

0.7

Before

5.73

1.44

1.33

After

9.93

1.62

1.5

70 C:
Hardness
Brix
pH
Ascorbic
acid
Viscosity

Average

Standard
deviation

Range
Confidence
(95%)

3.94

1.02

0.85

Before

15.12

1.01

0.85

After

29.66

2.45

2.05

Before

3.29

0.07

0.06

After

3.25

0.09

0.08

Before

5.07

0.53

0.42

After

4.08

0.75

0.6

Before

4.14

0.95

0.8

After

5.78

2.05

1.71

75 C:
Hardness
Brix
pH
Ascorbic
acid
Viscosity

Average

Standard
deviation

Range
Confidence
(95%)

4.12

0.63

Ago

13.5

0.5

0.79

After

27.97

1.84

2.93

Ago

3.38

0.04

0.06

After

3.34

0.06

0.1

Before

4.99

0.32

0.26

After

4.78

1.26

1.01

Before

5.57

0.76

1.2

After

7.00

2.68

4.26

80 C:
Hardness
Brix
pH
Ascorbic
acid
Viscosity

CONCLUSIONS
The texture of the fruit affects the value of the initial degree of Brix,
and therefore the evaporation conditions.
It was found that the pH is not affected by the evaporation and
remains relatively unchanged.
An increase was observed in the viscosity of the puree at all
evaporation temperatures and particularly at the temperature of 80C,
wherein the evaporation is not achieved to the desired extent.
The colour changes were significant mainly at 75C as shown in the
total color difference, and secondly at 80C, where there was a
remarkable loss of ascorbic acid.
The change in color was more drastic when the final concentration of
the solids of puree exceeded 30oBrix and the evaporation time was
increasing.

 Also, a large increase of ascorbic acid (mg / kg product) was

observed, which is due to the evaporation of kiwifruits puree. While
the ascorbic acid (mg / kg solids) is reduced due to the oxidation that
occurs during heating.
As the optimal evaporation temperature 70C is selected, because the
total color difference and the loss of ascorbic acid by oxidation was
not significant in relation to the corresponding at 75 C and 80 C.
Also, there were carried out some experiments at 65C without
reaching the desired degree Brix and was found that the evaporation
is possible at temperatures over 70 C.

 Besides, by the identification of the rheological characteristics of

kiwifruit puree was found that the logarithm of the apparent viscosity
is linearly proportional to the logarithm of rotations per second, and
the negative slope of the line shows the non-Newtonian nature of
puree.
From the values of the indicator of the behavior, n, is observed that
the fluid is pseudoplastic as prices n are smaller than 1.
Finally, the statistical analysis of the experimental data indicates a
change in the standard deviation of the ascorbic acid, which peaks at
80 C.

Thank you