ABSTRACTAn experimental procedure is proposed for the measurement of the boiling point of clarified fruit juices, minimizing hydrolysis of sucrose. Boiling point rises of glucose, fructose, and sucrose solutions and clarified apple juice were determined at different pressures and concentrations, ranging from 72 to 700 mbar and 17 to 72 °Brix, respectively. Experimental results indicated that both concentration and pressure significantly affect boiling point elevation. Applicability of theoretical and empirical expressions to represent the experimental behavior was analyzed. Sugar solutions behaved ideally up to approximately 35. A method was proposed to predict boiling point rise of apple juice from experimental data for the basic sugar components
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