Now showing items 1-2 of 2
Elevation of boiling point of coffee extract
(Brazilian Journal of Chemical Engineering, 2002-01-01) [Artigo]
The rise in boiling point of coffee extract was experimentally measured at soluble solids concentrations in the range of 9.2 to 52.4°Brix and pressures between 5.8 × 103 and 9.4 × 104 Pa (abs.). Different approaches to ...
Friction factors, convective heat transfer coefficients and the Colburn analogy for industrial sugarcane juices
(Biochemical Engineering Journal, 2012-01-15) [Artigo]
Sugarcane (Saccharum sp.) is a relatively low-cost agricultural resource, produced mainly in tropical and subtropical regions of the planet. One of the most important applications of sugarcane juice is in the production ...