摘要：In the present study, grape, pomegranate and black carrot juices were concentrated to 65 °Brix (Bx) from initial
concentrations of 15.93, 13.91 and 11.23 °Bx respectively. The concentration kinetics of the juices were
investigated using a rotary vacuum evaporator at 80°C, a microwave vacuum evaporator at 180 W and 300 W and
osmotic distillation (OD) at room temperature. Experimental data were compared according to three statistical
parameters: the correlation coefficient (R2
), reduced chi-squared (χ2) value, and root mean-square error (RMSE),
with values predicted by 13 models. Midilli model exhibited a better fit for the concentration kinetics (R2≥ 0.9990;
χ
2 ≤ 0.4588; RMSE ≤ 0.5350) than the other models, in general. This model was followed by the logarithmic,
Page and two-term exponential models. The logarithmic model exhibited slightly better fitting for the thermal
concentration method than Midilli model. The lowest energy consumption (1.334-1.540 kWh) was determined
for the OD technique.
