Artículo
Prediction of heat capacity, density and freezing point of liquid refrigerant solutions using an excess Gibbs energy model
Fecha de publicación:
12/2007
Editorial:
Elsevier
Revista:
Journal of Food Engineering
ISSN:
0260-8774
Idioma:
Inglés
Tipo de recurso:
Artículo publicado
Clasificación temática:
Resumen
Immersion chilling and freezing (ICF) of foods use aqueous solutions at low temperature that are considered secondary refrigerants. These solutions contain solutes such as NaCl, CaCl2, KCl, ethanol, glucose, etc. The ICF processes have several advantages over the conventional food chilling and freezing methods. The aim of this work was to study the behavior of an excess Gibbs energy model for predicting thermodynamic properties of mixtures of electrolytes and non-electrolytes, considering the physical conditions used in immersion chilling and freezing of foods. The extended UNIQUAC model was used. Data obtained from literature for heat capacity, density and freezing point for binary aqueous solutions of NaCl, CaCl2, KCl and ethanol were compared with predicted values. Additional parameters for the density estimation were included into the model. In general, the model accuracy was satisfactory.
Palabras clave:
Refrigerant Liquids;
,
Foods
,
Prediction
,
Properties
Archivos asociados
Licencia
Identificadores
Colecciones
Articulos(INTEC)
Articulos de INST.DE DES.TECNOL.PARA LA IND.QUIMICA (I)
Articulos de INST.DE DES.TECNOL.PARA LA IND.QUIMICA (I)
Citación
Peralta, Juan Manuel; Rubiolo, Amelia Catalina; Zorrilla, Susana; Prediction of heat capacity, density and freezing point of liquid refrigerant solutions using an excess Gibbs energy model; Elsevier; Journal of Food Engineering; 82; 4; 12-2007; 548-558
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