| Revista: | Brazilian journal of chemical engineering |
| Base de datos: | PERIÓDICA |
| Número de sistema: | 000308854 |
| ISSN: | 0104-6632 |
| Autores: | Telis-Romero, J1 Cabral, R.A.F Kronka, G.Z Telis, V.R.N |
| Instituciones: | 1Universidade Estadual Paulista "Julio de Mesquita Filho", Departamento de Engenharia e Tecnologia de Alimentos, Sao Jose do Rio Preto, Sao Paulo. Brasil |
| Año: | 2002 |
| Periodo: | Mar |
| Volumen: | 19 |
| Número: | 1 |
| Paginación: | 119-126 |
| País: | Brasil |
| Idioma: | Inglés |
| Tipo de documento: | Artículo |
| Enfoque: | Experimental, aplicado |
| Resumen en inglés | The rise in boiling point of coffee extract was experimentally measured at soluble solids concentrations in the range of 9.2 to 52.4ºBrix and pressures between 5.8 × 10³ and 9.4 × 10(4) Pa (abs.). Different approaches to representing experimental data, including the Dühring's rule, the Antoine equation and empirical models proposed in the literature were tested. In the range of 9.2 to 16.2ºBrix, the rise in boiling point was nearly independent of pressure, varying only with extract concentration. Considerable deviations of this behavior began to occur at concentrations higher than 16.2ºBrix. Experimental data could best be predicted by adjusting an empirical model which consists of a single equation that takes into account the dependence of rise in boiling point on pressure and concentration |
| Disciplinas: | Química |
| Palabras clave: | Química de alimentos, Café, Punto de ebullición, Evaporación, Presión de vapor |
| Keyword: | Chemistry, Food chemistry, Coffee, Boiling point, Evaporation, Vapor pressure |
| Texto completo: | Texto completo (Ver HTML) |
