Accession Number:

AD0742379

Title:

Investigation of Some Physical Characteristics of Concentrated Grape Juice,

Descriptive Note:

Corporate Author:

FOREIGN TECHNOLOGY DIV WRIGHT-PATTERSON AFB OHIO

Report Date:

1972-01-21

Pagination or Media Count:

11.0

Abstract:

An investigation is made of the physical characteristics of grape juice with a content of dry substances from 15 to 70 percent with a temperature change from 283 to 353 degrees K. With an increase in temperature the surface tension of grape juice within the limits of one concentration is lowered. The specific heat of grape juice diminishes with an increase in concentration. An increase in the concentration of grape juice also entails a lowering in surface tension, whereas the lowering of surface tension with an increase in concentration within the limits of one temperature is not equal everywhere. At a temperature of 293 degrees K and dry substance content from 20 to 60 percent the surface tension diminishes from 0.07156 to 0.06703 Jmsuperscritp 2 and at 353 degrees K from 0.06512 to 0.06390 Jmsuperscript 2. Author

Subject Categories:

  • Food, Food Service and Nutrition

Distribution Statement:

APPROVED FOR PUBLIC RELEASE