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vol.19 issue1ELECTRODEPOSITION OF COPPER IONS ON FIXED BED ELECTRODES: KINETIC AND HYDRODYNAMIC STUDY author indexsubject indexarticles search
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Brazilian Journal of Chemical Engineering

Print version ISSN 0104-6632On-line version ISSN 1678-4383

Abstract

TELIS-ROMERO, J.; CABRAL, R.A.F.; KRONKA, G.Z.  and  TELIS, V.R.N.. ELEVATION ON BOINLING POINT OF COFFE EXTRACT. Braz. J. Chem. Eng. [online]. 2002, vol.19, n.1, pp.119-126. ISSN 1678-4383.  https://doi.org/10.1590/S0104-66322002000100009.

The rise in boiling point of coffee extract was experimentally measured at soluble solids concentrations in the range of 9.2 to 52.4oBrix and pressures between 5.8 ´ 103 and 9.4 ´ 104 Pa (abs.). Different approaches to representing experimental data, including the Dühring's rule, the Antoine equation and empirical models proposed in the literature were tested. In the range of 9.2 to 16.2oBrix, the rise in boiling point was nearly independent of pressure, varying only with extract concentration. Considerable deviations of this behavior began to occur at concentrations higher than 16.2oBrix. Experimental data could best be predicted by adjusting an empirical model which consists of a single equation that takes into account the dependence of rise in boiling point on pressure and concentration.

Keywords : Evaporation; concentration; vapor pressure.

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