Modeling the Effect of Temperature on Brix Concentration of Tomato Juice during Vacuum Concentration

Concentrated tomato is produced typically from tomatoes by the conventional method of concentration. Recently, vacuum-concentration processes have been developed to concentrate and reduce variation caused high temperature. The aim this study simulate water evaporation change juice concentration during vacuum Mathematical simulation models for condensate system are proposed implemented. Matlab's ode45 function used solve differential equations systems. effect temperature on Brix solution was investigated based model. Experiments were carried out with 10kg juice, initial 4, temperatures 60 oC 65 oC, resulting in correlation coefficient R2 reaching 0.9624 0.9837, respectively. This result shows a compatibility between experiments. simulations accurately represent kinetics process products chamber.