Enthalphyand Heat Capacity of Several Candy Products,
FOREIGN TECHNOLOGY DIV WRIGHT-PATTERSON AFB OHIO
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Neither in the Soviet nor in the foreign literature are there at the present sufficient data on the thermophysical properties of candy products. The lack of such data makes it impossible to carry out thermal and technological computations with a sufficient degree of accuracy. In the present paper the authors have investigated experimentally the enthalpy and heat capacity of the following candy products in the temperature range from -10 to 40 C. They are three types of chocolate Extra with Milk, Sport, and Soy Bean without ground nuts and sugar. For a caloric investigation of the candy products an adiabatic calorimeter was used.
- Food, Food Service and Nutrition
- Physical Chemistry