Temperature and Concentration Dependence of Heat Capacity of Model Aqueous Solutions

Darros‐Barbosa, Roger; Balaban, Murat Ö.; Teixeira, Arthur A.

doi:10.1081/jfp-120017845

Cited by 26 publications

(19 citation statements)

References 9 publications

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“…The symbols are experimental results and the lines are theoretical fits. Parameters from the literature used in the simulations are α = 1.45 × 10 −3 cm 2 s −1 [15][16][17], k = 6 × 10 −3 W K −1 cm −1 [15], I 0A /I 0B = 0.999-1.268, μ eA = 531.1 cm −1 [18], μ eB = 739.51 cm −1 [18]. Parameters obtained from the theoretical best fits, Eq.…”

Section: Experimental and Preliminary Resultsmentioning

confidence: 99%

“…The thermal conductivity k was calculated from a simple equation [15]: k = k w + aC g , where k w is the thermal conductivity of water [W/mK] and a = −0.00162 [(W/mK)/(mg/dl)]. The thermal diffusivity α was calculated from α = k/ρc p , where ρ and c p are the density and specific heat of the solution, respectively [16,17]. The modulation frequency f (=1/τ 0 ) was set at 10, 50, and 150 Hz.…”

Section: Glucose-in-water Detection Simulationsmentioning

confidence: 99%

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Wavelength-modulated differential photothermal radiometry: Theory and experimental applications to glucose detection in water

Mandelis

Guo

2011

Phys. Rev. E

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A differential photothermal radiometry method, wavelength-modulated differential photothermal radiometry (WM-DPTR), has been developed theoretically and experimentally for noninvasive, noncontact biological analyte detection, such as blood glucose monitoring. WM-DPTR features analyte specificity and sensitivity by combining laser excitation by two out-of-phase modulated beams at wavelengths near the peak and the base line of a prominent and isolated mid-IR analyte absorption band (here the carbon-oxygen-carbon bond in the pyran ring of the glucose molecule). A theoretical photothermal model of WM-DPTR signal generation and detection has been developed. Simulation results on water-glucose phantoms with the human blood range (0-300 mg/dl) glucose concentration demonstrated high sensitivity and resolution to meet wide clinical detection requirements. The model has also been validated by experimental data of the glucose-water system obtained using WM-DPTR.

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Section: Experimental and Preliminary Resultsmentioning

confidence: 99%

Section: Glucose-in-water Detection Simulationsmentioning

confidence: 99%

Wavelength-modulated differential photothermal radiometry: Theory and experimental applications to glucose detection in water

Mandelis

Guo

2011

Phys. Rev. E

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“…mination using DSC (Darros- Barbosa et al, 2003). For instance, the nonuniform temperature distribution within the food increases with the mass of the sample.…”

Section: Calorimetric Sensitivity ( ) and Accuracymentioning

confidence: 99%

“…With this purpose, Darros‐Barbosa et al. (2003) determined the

C_{P}

of aqueous solutions of sucrose, glucose, fructose, and organic acids as a function of concentration and temperature. Although the considered solute concentration range in the samples was substantial (1 to 65% w/v), this information is only valid for aqueous binary systems within a temperature range of 5 to 65 °C.…”

Section: Introductionmentioning

confidence: 99%

Experimental data and predictive equation of the specific heat capacity of fruit juice model systems measured with differential scanning calorimetry

Sánchez-Romero

García-Coronado

Rivera-Bautista

et al. 2021

Journal of Food Science

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Specific heat capacity (CP) is regarded as a fundamental parameter for the design, operation, and optimization of the heat transfer equipment widely used in the food industry. Using the calorimetric ASTM E1269‐11 standard procedure, the CP–temperature (CPfalse(Tfalse)) curves of fruit juice model systems prepared at different mass fractions of fructose/glucose/sucrose/citric acid/pectin and water were measured. Thus, experimental data of CP for solid samples in crystalline and amorphous states from −80 °C up to the melting temperature range and for aqueous samples from −80 to 110 °C were generated. In the tested temperature interval, the CP of crystalline, amorphous, and aqueous samples were found to be in the ranges of 0.037 ± 0.020 to 5.61 ± 0.04; 0.061 ± 0.004 to 3.12 ± 0.19, and 0.363 ± 0.05 to 3.24 ± 0.14 kJ/kg °C, respectively. Also, a generalized empirical equation based on the type and concentration of components was developed to predict the CPfalse(Tfalse) curves of the studied samples. The proposed equation exhibited a low error sum of squares (SSE < 57.3) and a high coefficient of determination (R2 > 0.927). An analysis of variance (ANOVA) was performed with a confidence level of 95% (p < 0.05). The CPfalse(Tfalse) curves were influenced by temperature, thermal transitions, water, solid types, and compound interactions. Glucose was one of the solids that most significantly influenced the CP values of samples. Practical Application The experimental specific heat capacity data and empirical equation proposed in this study are relevant to the design, evaluation, and optimization of heat transfer equipment involved in many foods and biochemical industrial processes such as cryopreservation, frozen storage, freezing, chilling, drying, and the cooking of hard candies.

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“…[25] Concerning electrolyte compounds, generally the volumes of inorganic salts in aqueous solutions are apparently smaller than the volumes in their respective crystals, due to the contraction of the solvent by the electrostriction effect between ions and water dipoles, Figure 1B. While nonelectrolyte compounds showed positive deviations, especially at higher concentrations, electrolytes exhibited negative deviations.…”

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confidence: 95%

Temperature and Concentration Dependence of Density of Model Liquid Foods

Darros‐Barbosa¹,

Balaban

Teixeira

2003

International Journal of Food Properties

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Density of binary solutions and combinations of sucrose, glucose, fructose, citric acid, malic acid, pectin, and inorganic salts were measured with an oscillating tube density meter in the temperature range from 10 to 60 C, at varying concentrations. Density can be predicted with accuracy better than 5 Â 10 À5 g cm À3 using predictive equations obtained by fitting the experimental data. Available literature values agreed well with experimental data. Relations for the excess molar volume of these solutions were derived in terms of mole fraction and temperature. A thermodynamic model for the volumetric analysis of multicomponent aqueous solutions containing electrolyte and non-electrolyte compounds was also proposed. These models can be used for prediction of density of liquid food systems, specially fruit juices and beverages, based on composition and temperature, with high accuracy and without elaborate experimental work.

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Temperature and Concentration Dependence of Heat Capacity of Model Aqueous Solutions

Cited by 26 publications

References 9 publications

Wavelength-modulated differential photothermal radiometry: Theory and experimental applications to glucose detection in water

Wavelength-modulated differential photothermal radiometry: Theory and experimental applications to glucose detection in water

Experimental data and predictive equation of the specific heat capacity of fruit juice model systems measured with differential scanning calorimetry

Temperature and Concentration Dependence of Density of Model Liquid Foods

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