Open AccessELEVATION ON BOINLING POINT OF COFFE EXTRACT
Author(s) -
Javier TelisRomero,
Renato Alexandre Ferreira Cabral,
G. Z. Kronka,
Vânia Regiicoletti Telis
Publication year - 2002
Publication title -
brazilian journal of chemical engineering/brazilian journal of chemical engineering
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.313
H-Index - 52
eISSN - 1678-4383
pISSN - 0104-6632
DOI - 10.1590/s0104-66322002000100009
Subject(s) - boiling point , range (aeronautics) , thermodynamics , brix , chemistry , point (geometry) , mathematics , materials science , food science , physics , geometry , composite material , sugar
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 representing experimental data, including the Dühring's rule, the Antoine equation and empirical models proposed in the literature were tested. In the range of 9.2 to 16.2°Brix, the rise in boiling point was nearly independent of pressure, varying only with extract concentration. Considerable deviations of this behavior began to occur at concentrations higher than 16.2°Brix. Experimental data could best be predicted by adjusting an empirical model which consists of a single equation that takes into account the dependence of rise in boiling point on pressure and concentration