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Thermal conductivity of some jam (plum) and products beer in dependence temperature and pressures


M. Safarov1, B. Abdullaev2, M. Kurbanov2, F. Kurbanov2, M. Abdullava2 and H. Zoirov1

1Tajik Technical University after named by ac. M.S.Osimi, Tajikistan
2Technological University of Tajikistan, Tajikistan

Keywords: grid algorithm, densities, isobaric heat capacity
property: thermal conductivity, isothermal compressibility, enthalpy, entropy
material: jam

Thermodynamic properties and thermal conductivity of liquid jam (plum) have been calculated using grid algorithm based on speed of sound data obtained in a previous study 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 (plum) [2,3]. Detailed tables containing values of sound speed density, isobaric, and isochoric heat capacities, isobaric expansion coefficient, isothermal compressi-bility, enthalpy, and entropy, Gibbs energy, Helmholtz energy in the range of tem-peratures from 298 to 453 K and at pressures 0.1-49,1 MPa have been developed. The density values obtained in the above – identified range of parameters were fitted with a Tait equation. The thermodynamic properties for study’s objects in the investigated temperature range at pressures exceeding atmospheric pressure have been obtained for the first time[1,4,5]. In the frame of our studies on the excess thermo physical properties (λ, ρ, η, Cp) of mixtures containing natural compounds, we have started a similar investigation on jam (plum) +water. The heat capacity of substance is not only one of most impor-tant 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 a plum. Measurements were conducted on liquids in equilibrium with its vapor and on compressed liquids samples along isochors. The main part of the apparatus is cylindrical vessel made of corrosion-proof steel (12X18H10T) with internal diameter 8.721 mm. A massive copper block was put on the vessel by the hot-press method in order to provide alignment and sta-bilization of temperatures. The temperature was regulated automatically with thaw help of a thermo-regulator,VRT-3, with an accuracy of 0.01 K.

References
  1. A.S.Ginzburg, M.A.Gromov, G.I.Krasovskaya. Teplophysicheskie haracteristiki pishevikh produktov. Moscow, VO “Agropromizdat”, 1990, pp. 173-184

  2. M.A.Volkov. Metodi raschota teplovikh apparatov predpriyatiy obshestvennogo pitaniya. Moscow, Economica, 1968, pp.176-182

  3. V.S.Volkenshteyn. Skorostnoy method opredelenia teplophysicheskih haracteristic materialov. Leningrad, Energia, 1971, pp.56-59

  4. A.S.ginzburg. Osnovi theorii i tekhniki sushki pishevikh produktov. Moscow, Pishevaya promishlennost, 1973, pp. 155-159

  5. D.L.Timrot, S.L.Rivkin, A.M.Sirota, N.B.Vargaftic. Tablitsi thermodinamicheskih svoystv void I vodyanogo para. Moscow, “Gosenergoizdat, 1958, pp.83-87.

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