Regression Models of the Density of Fruit Juices and Syrups

K. KOLAROV, E. DIMITROVA and K. DINKOV
Higher Institute of Food Industry, BG-4000 Plovdiv, Bulgaria

Abstract

KOLAROV, K., E. DIMITROVA and K. DINKOV, 2001. Regression models of the density of fruit juices and syrups. Bulg. J. Agric. Sci., 7: 649-651

Based on the experimental results on the density of 5 types of clear fruit juices and syrups with variation of working parameters as follows: temperature of 20 °C to 80 °C and concentration of solids of 10 to 60%, multifactorial regression models for each type of juice and syrup were obtained. Moreover, a general multifactor regression model, valid for different types of juices and syrups, was developed. The applicability of this model was tested with data of other studies.

Key words: regression models, fruit juices, density