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SPECIFIC HEAT CAPACITY OF AUSTRALIAN HONEYS FROM 35 TO 165C AS A FUNCTION OF COMPOSITION USING DIFFERENTIAL SCANNING CALORIMETRY
Author(s) -
SOPADE P.A.,
HALLEY P.J.,
D'ARCY B.R.
Publication year - 2006
Publication title -
journal of food processing and preservation
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.511
H-Index - 48
eISSN - 1745-4549
pISSN - 0145-8892
DOI - 10.1111/j.1745-4549.2006.00051.x
Subject(s) - differential scanning calorimetry , fructose , calorimetry , moisture , food science , composition (language) , heat capacity , chemistry , function (biology) , analytical chemistry (journal) , materials science , thermodynamics , chromatography , biology , physics , organic chemistry , linguistics , philosophy , evolutionary biology
Modulated temperature differential scanning calorimetry was used to investigate the specific heat capacity (Cp) of 10 Australian honeys within the processing and handling temperatures. The values obtained were found to be different from the literature values at certain temperatures, and are not predictable by the additive model. The Cpof each honey exhibited a cubic relationship ( P < 0.001) with the temperature (T, C). In addition, the moisture (M, %), fructose (F, %) and glucose (G, %) contents of the honeys influenced their C p . The following equation ( r 2 = 0.92) was proposed for estimating C p of honey, and is recommended for use in the honey industry and in research: