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MODELING OF THE THERMO-PHYSICAL PROPERTIES OF GRAPES JUICE III. VISCOSITY AND HEAT CAPACITY


ANDREI I. SIMION 1*, PAULA E. DOBROVICI 2, LĂCRĂMIOARA RUSU 1, LUCIAN GAVRILĂ 1
1. “Vasile Alecsandri” University of Bacău, Department of Chemical and Food Engineering, 157 Calea Mărăşeşti, 600115 Bacău, Romania
2. “Gh. Asachi” Technical University of Iaşi, Department of Environmental Engineering and Management, 71 Mangeron Blvd, 700050 Iaşi, Romania
*Corresponding author: asimion@ub.ro

Issue:

SCSCC6, Volume XII, No. 4

Section:

Volume XII, No. 4(2011)

Abstract:

When optimizing the process of grapes juice manufacture not just to obtain an excellent quality, but also to develop a data base is essential to know the evolution of physical properties, such as viscosity or heat capacity elevation. These properties are affected by temperature and dry matter content. The aim of this study was to establish a mathematical relation between these variables. In order to assess and select a suitable mathematical model the known data were fitted in different equations. Tests results have shown that at constant dry matter content the temperature and the viscosity are related by an exponential equation while between temperature and heat capacity variation a “heat capacity” model seems to be the most appropriate.

Keywords:

food industry, grapes juice, mathematical modeling, thermo-physical properties.

Code [ID]:

CSCC6201104V04S01A0012 [0003436]

Full paper:

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