Specific heat capacity of Australian honeys from 35 to 165C as a function of composition using differential scanning calorimetry


Autoria(s): Sopade, P. A.; Halley, P. J.; D'Arcy, B. R.
Contribuinte(s)

Barry G Swanson

Data(s)

01/04/2006

Resumo

Modulated temperature differential scanning calorimetry was used to investigate the specific heat capacity (C-p) of 10 Australian honeys within the processing and handling temperatures. The values obtained were found to be different from the literature values at certain temperatures, and are not predictable by the additive model. The C-p of each honey exhibited a cubic relationship (P < 0.001) with the temperature (T, C). In addition, the moisture (M, %), fructose (F, %) and glucose (G, %) contents of the honeys influenced their C-p. The following equation (r(2) = 0.92) was proposed for estimating C-p of honey, and is recommended for use in the honey industry and in research: C = 996.7 + 1.4 x 10(-3)T + 5.6 x 10(-5)T(2) - 2.4 x 10(-7)T(3) - 56.5M - 25.8F - 31.0G + 1.5(M * F) + 1.8(M * G) + 0.8(F * G) - 4.6 x 10(-2) (M * F * G).

Identificador

http://espace.library.uq.edu.au/view/UQ:80908

Idioma(s)

eng

Publicador

Wiley-Blackwell Publishing

Palavras-Chave #Food Science & Technology #Aqueous-solutions #Starch #Temperature #Systems #Gelatinization #Mixtures #Glycerol #Sugars #C1 #321025 Rehabilitation and Therapy - Hearing and Speech #730303 Occupational, speech and physiotherapy
Tipo

Journal Article