Elevation on Boinling Point of Coffe Extract

Abstract

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

Boiling point and specific heat of meat extract

“…The parameters A and C decreased when the concentration of meat extract increased, whereas parameter B increased with increasing concentration. This finding is in close agreement with the analogous results reported in the literature for similar products, such as coffee extract [10] and solutions of mate. [20] The goodness of the agreement between the experimental and theoretical values of ln(P) as a function of T A and concentration can be observed in Fig.…”

“…3D. The values of parameters α, β, γ, and δ shown in Table 2 are in accordance with those published for other food products, such as coffee extract, [10] apple juice and sugar solutions, [15] and blackberry juice. [11] Figure 3.…”

“…Sample concentration was checked periodically and when the desired concentration was not reached, the procedure was repeated. The apparatus was calibrated according to Telis-Romero et al [10] and Gabas et al, [11] using NaOH and LiCl as standard solutions in different concentrations. The measured values were compared with those presented by Perry and Chilton.…”

“…BPE describes the rise in boiling point of an aqueous solution as the soluble solid concentration increases, meaning that a solution with high concentration has a higher boiling point than one with low concentration. Some data on BPE, such as for coffee extract [10] and blackberry juice, [11] have been reported as a function of the water content and pressure.…”

Friction losses in valves and fittings for power-law fluids

“…Based on the experimental viscosities and their respective standard deviations and standard errors (also included in Table 1 and calculated as shown by Telis-Romero et al, 2002), it is possible to say that the values obtained were very close to the data in the literature.…”