Temperature and water content influence on thermophysical properties of coffee extract

Autor:	Ana Lúcia Gabas, Marcos Alexandre Polizelli, Vânia Regina Nicoletti Telis, Javier Telis-Romero
Rok vydání:	2000
Předmět:	Thermal conductivity Specific heat Mathematical model Chemistry Thermal resistance Concentric cylinder Thermodynamics Thermal conduction Thermal diffusivity Water content Food Science
Zdroj:	International Journal of Food Properties. 3:375-384
ISSN:	1532-2386 1094-2912
DOI:	10.1080/10942910009524642
Popis:	Specific heat, thermal conductivity, thermal diffusivity, and density of coffee extract were experimentally determined in the range of 0.49 to 0.90 (wet basis) water content and at temperatures varying from 30 to 82°C. Thermal conductivity and specific heat were measured by means of the same apparatus‐ a cell constituted of two concentric cylinders ‐ operating at steady and unsteady state, respectively. The thermal diffusivity was measured by the well‐known Dickerson's method and density was determined by picnometry. The results obtained were used to derive mathematical models for predicting these properties as a function of concentration and temperature.
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_________::824d3b4a72f5d0df13dcd40c30a1fed3 https://doi.org/10.1080/10942910009524642 Zobrazit plný text záznamu