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dc.contributor.authorDarros-Barbosa, R.-
dc.contributor.authorBalaban, M. O.-
dc.contributor.authorTeixeira, A. A.-
dc.identifier.citationInternational Journal of Food Properties. New York: Marcel Dekker Inc., v. 6, n. 2, p. 239-258, 2003.-
dc.description.abstractHeat capacities of binary aqueous solutions of different concentrations of sucrose, glucose, fructose, citric acid, malic acid, and inorganic salts were measured with a differential scanning calorimeter in the temperature range from 5degreesC to 65degreesC. Heat capacity increased with increasing water content and increasing temperature. At low concentrations, heat capacity approached that of pure water, with a less pronounced effect of temperature, and similar abnormal behavior of pure water with a minimum around 30degreesC-40degreesC. Literature data, when available agreed relatively well with experimental values. A correction factor, based on the assumption of chemical equilibrium between liquid and gas phase in the Differential Scanning Calorimeter, was proposed to correct for the water evaporation due to temperature rise. Experimental data were fitted to predictive models. Excess molar heat capacity was calculated using the Redlich-Kister equation to represent the deviation from the additive ideal model.en
dc.publisherMarcel Dekker Inc-
dc.sourceWeb of Science-
dc.subjectheat capacitypt
dc.subjectdifferential scanning calorimetrypt
dc.subjectaqueous solutionspt
dc.subjectpredictive modelpt
dc.subjectexcess functionspt
dc.titleTemperature and concentration dependence of heat capacity of model aqueous solutionsen
dc.contributor.institutionUniv Florida-
dc.contributor.institutionUniversidade Estadual Paulista (UNESP)-
dc.description.affiliationUniv Florida, Dept Food Sci & Human Nutr, Gainesville, FL 32611 USA-
dc.description.affiliationUniv Florida, Dept Biol & Agr Engn, Gainesville, FL 32611 USA-
dc.description.affiliationUnesp Paulista State Univ, Food Engn & Technol Dept, São Paulo, Brazil-
dc.description.affiliationUnespUnesp Paulista State Univ, Food Engn & Technol Dept, São Paulo, Brazil-
dc.rights.accessRightsAcesso restrito-
dc.relation.ispartofInternational Journal of Food Properties-
Appears in Collections:Artigos, TCCs, Teses e Dissertações da Unesp

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