Resumen

ORTEGA QUINTANA, Fabián Alberto; ISAZA MAYA, Yeni Lorena; TIRADO MEDRANO, Tammy  y  MONTES MONTES, Everaldo Joaquín. Effect of concentration and pressure on the boiling point elevation of tomato paste (Lycopersicon esculentum Mill.)Efeito da concentração e pressão na elevação do ponto de ebulição de concentrado de tomate (Lycopersicon esculentum Mill.). Rev. ion [online]. 2015, vol.28, n.2, pp.51-59. ISSN 0120-100X.  https://doi.org/10.18273/revion.v28n2-2015004.

The thermal properties of concentrated pulps have an important role in the design and optimization of multiple effect evaporators; these properties include the boiling point elevation. In this research work, it was determined the boiling point elevation of tomato paste (Lycopersicon esculentum Mill.) of the Colombian varieties Chonto, Milano and Río Grande with concentrations of soluble solids between 5 and 35°Brix and vacuum pressures between 49,33 and 949,26mbar. The treatment was performed in triplicate for each variety of tomato and was assessed the adjustment to experimental data of the mathematical models: Dühring, Antoine and Crapiste-Lozano. The concentration, pressure, tomato variety and the different interactions of these variables had statistically signifi cant effect at the 5% level in the boiling temperature of tomato paste. Finally, it was found a good fi t of different mathematical models to experimental data of the three varieties of tomatoes

Palabras clave : Dühring's rule; Crapiste and Lozano; Antoine; evaporators; tomato paste.

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