Thermodynamic properties jam from an apple in dependence temperatures
Thermodynamic properties of liquid jam have been calculated using grid algorithm 1,2 based on speed of sound data obtained in a previous study 3 over a wide range of temperature and pressures. As additional information required for these calculation, we used the most reliable literature data of densities and isobaric heat capacity at atmospheric pressure and those obtained by us on the basis of structure-property correlation in the homologous series of jam. Detailed tables containing values of sound speed density, isobaric, and isochoric heat capacities, isobaric expansion coefficient, isothermal compressibility, enthalpy, and entropy, Gibbs energy, Helmholtz energy in the range of temperatures from 298 to 418 K and at pressures 0.1 MPa have been developed. The density values obtained in the above-identified range of parameters were fitted with a Tait equation. The thermo-dynamic properties for study’s objects in the investigated temperature range at pressures exceeding atmospheric pressure have been obtained for the first time. In the frame of our studies on the excess thermodynamic (G, H, V, Cp) of mixtures containing natural compounds, we have started a similar investigation on jam+water. A newly designate calorimetric technique and calculation procedure have been used to obtain excess enthalpies, HE, from of solution 4.The heat capacity of substance is not only one of most important thermo physical properties, but also is characteristic of the structure of a substance. Some models of thermodynamic properties F=(pe, pg, ps ) along the coexistence curve (CC) have been considered in the work.We used an adiabatic calorimeter to measure molar heat capacities at constant volume (Cv) for jam from an apple. Measurements were conducted on liquids in equilibrium with its vapor and on compressed liquids samples along isochors. Vapor pressure data are reported that are based on measurements of Cv (2) along a 2-phase isochors. Measurements were also made to determine the triple point temperature of (112.651 ± 0.022) K and enthalpy of funs ion of (4620 ± 15) J*mol-1 for jam near its triple point. The temperature rise measurement and the change-of-volume wore adjustment.
Abdulaeva М. Kurbanov F.B. Safarov M.M.
Technological university of Tajikistan Tajik technical University after named M.S.Osimi
国际会议
The Ninth Asian Thermophysical Properties Conference(第九届亚洲热物理性能会议 ATPC 2010)
北京
英文
58-66
2010-10-19（万方平台首次上网日期，不代表论文的发表时间）