Investigation of Some Physical Characteristics of Concentrated Grape Juice,
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 J/m(superscritp 2) and at 353 degrees K from 0.06512 to 0.06390 J/m(superscript 2). (Author)
Document Details
- Document Type
- Technical Report
- Publication Date
- Jan 21, 1972
- Accession Number
- AD0742379
Entities
People
- A. M. Voitko
- R. I. Kovaleva
- V. A. Tsaplin
Organizations
- National Air and Space Intelligence Center