Publicação:
Physicothermal properties of aqueous sodium chloride solutions

dc.contributor.authorCarvalho, G. R. [UNESP]
dc.contributor.authorChenlo, F.
dc.contributor.authorMoreira, R.
dc.contributor.authorTelis-Romero, J. [UNESP]
dc.contributor.institutionUniversidade Estadual Paulista (Unesp)
dc.contributor.institutionUniv Santiago de Compostela
dc.date.accessioned2015-10-21T13:14:14Z
dc.date.available2015-10-21T13:14:14Z
dc.date.issued2015-06-01
dc.description.abstractPhysicothermal properties of sodium chloride solutions as complementary information to the existent in literature were experimentally measured under different conditions of mass concentration (in the range of 0.040kg NaCl/kg solution to 0.240kg NaCl/kg solution) and temperature (between 4 and 52 degrees C). Density, dynamic viscosity, specific heat capacity and thermal conductivity were measured using a standard volumetric glass pycnometer, rheometer, differential scanning calorimeter and coaxial dual-cylinder apparatus, respectively. Prandtl number was calculated with the measured properties. Statistical analyses were carried out to determine the effect of the salt concentration and temperature on the properties, and, subsequently, different correlations were proposed to estimate the experimental results with acceptable goodness of fit. Linear relationships were observed among tested properties and sodium chloride concentrations, whereas the temperature dependence was specific for each property.Practical ApplicationsExperimental data about binary solutions, such as sodium chloride solutions, are insufficient, and much specific information is still unknown. The knowledge of this information is necessary in the effective designing of food processing equipment such as evaporators, pumps, heat exchangers, filters and mixers, as well as in the food process control. Additionally, the calculation of Prandtl number from experimental data plays an important role for understanding the physical mechanism of the fluid flow and heat transfer.en
dc.description.affiliationUniv Estadual Paulista, Dept Engn &Tecnol Alimentos, BR-15054000 Sao Paulo, Brazil
dc.description.affiliationUniv Santiago de Compostela, Dept Ingn Quim, Santiago De Compostela, Spain
dc.description.affiliationUnespUniv Estadual Paulista, Dept Engn &Tecnol Alimentos, BR-15054000 Sao Paulo, Brazil
dc.description.sponsorshipFundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)
dc.description.sponsorshipIdFAPESP: 2012/13487-2
dc.format.extent234-242
dc.identifierhttp://onlinelibrary.wiley.com/doi/10.1111/jfpe.12160/abstract
dc.identifier.citationJournal Of Food Process Engineering. Hoboken: Wiley-blackwell, v. 38, n. 3, p. 234-242, 2015.
dc.identifier.doi10.1111/jfpe.12160
dc.identifier.issn0145-8876
dc.identifier.urihttp://hdl.handle.net/11449/128836
dc.identifier.wosWOS:000352636900003
dc.language.isoeng
dc.publisherWiley-Blackwell
dc.relation.ispartofJournal Of Food Process Engineering
dc.relation.ispartofjcr1.955
dc.relation.ispartofsjr0,465
dc.rights.accessRightsAcesso restrito
dc.sourceWeb of Science
dc.titlePhysicothermal properties of aqueous sodium chloride solutionsen
dc.typeArtigo
dcterms.licensehttp://olabout.wiley.com/WileyCDA/Section/id-406071.html
dcterms.rightsHolderWiley-Blackwell
dspace.entity.typePublication
unesp.author.orcid0000-0001-8881-1569[1]
unesp.author.orcid0000-0002-6388-0063[3]
unesp.campusUniversidade Estadual Paulista (UNESP), Instituto de Biociências Letras e Ciências Exatas, São José do Rio Pretopt
unesp.departmentEngenharia e Tecnologia de Alimentos - IBILCEpt

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