Temperature and concentration dependence of heat capacity of model aqueous solutions

Heat 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.

Temperature and concentration dependence of density of model liquid foods

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 10degrees to 60degreesC, at varying concentrations. Density can be predicted with accuracy better than 5 x 10(-5) g cm(-3) 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.