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Original Articles

Temperature and water content influence on thermophysical properties of coffee extract

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Pages 375-384 | Received 30 Nov 1999, Accepted 05 Apr 2000, Published online: 02 Sep 2009
 

Abstract

Specific heat, thermal conductivity, thermal diffusivity, and density of coffee extract were experimentally determined in the range of 0.49 to 0.90 (wet basis) water content and at temperatures varying from 30 to 82°C. Thermal conductivity and specific heat were measured by means of the same apparatus‐ a cell constituted of two concentric cylinders ‐ operating at steady and unsteady state, respectively. The thermal diffusivity was measured by the well‐known Dickerson's method and density was determined by picnometry. The results obtained were used to derive mathematical models for predicting these properties as a function of concentration and temperature.

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