THE THERMAL PROPERTIES OF FROZEN INVERT SUGAR SOLUTIONS.

Author(s) : KEPPELER R. A., ARBOLEDA J. R.

Type of article: Article

Summary

THE THERMAL CONDUCTIVITY AND DIFFUSIVITY, SPECIFIC HEAT AND DENSITY OF SOLUTIONS CONTAINING 2 TO 35% OF INVERT SUGAR (40, 50, 60 OR 95% OF SUCROSE INVERSION) WERE DETERMINED FOR A TEMPERATURE RANGE OF 269.1 TO 333 K (-3.9 TO -40 DEG C). (Bibliogr. int. CDIUPA-CNRS, FR., 83-210-688.

Details

  • Original title: THE THERMAL PROPERTIES OF FROZEN INVERT SUGAR SOLUTIONS.
  • Record ID : 1983-2278
  • Languages: English
  • Source: J. Food Process Eng. - vol. 5 - n. 2
  • Publication date: 1982

Links


See the source