HEAT CAPACITY OF NATURAL FRUIT JUICES
AND OF THEIR CONCENTRATES AT TEMPERATURES
FROM 10 TO 120oC

M. A. Magerramov

UDC 536.71:536.22:522.14

The heat capacity of natural apple, cherry, and raspberry 
juices and of their concentrates has been studied at temperatures 
from 10 to 120oC and pressures of 0.1 and 2 MPa. 
A setup based on the method of adiabatic calorimeter was assembled 
to carry out investigations. An estimate of the error of setup operation 
as well as control measurements on water prove the accuracy of experimental 
data to be within ±0.8% at the indicated parameters 
of state. For the heat capacity of juices 175 values have been obtained. 
Equations that describe experimental data as functions of temperature 
and content of dry matter have been constructed.

Azerbaijan State Economical University, 6 Istiglaliiyat 
Str., Baku, AZ1001, Azerbaijan. Translated from Inzhenerno-Fizicheskii 
Zhurnal, Vol. 80, No. 5, pp. 192-200, September-October, 2007. 
Original article submitted May 23, 2006; revision submitted January 
22, 2007.