Enthalphyand Heat Capacity of Several Candy Products,

Abstract

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.

Document Details

Document Type
Technical Report
Publication Date
May 22, 1972
Accession Number
AD0747830

Entities

People

  • A. Kovalev
  • I. Perelshtein

Organizations

  • National Air and Space Intelligence Center

Tags

DTIC Thesaurus Topics

  • Accuracy
  • Calorimeters
  • Chocolate
  • Computations
  • Enthalpy
  • Food
  • Heat Capacity
  • Literature
  • Physical Properties
  • Thermophysical Properties
  • Vegetables

Readers

  • Calculus or Mathematical Analysis
  • Gender and Food Studies
  • Library and Information Science