Abstract
Molecular energy transport in aqueous sucrose and glucose solutions of different mass fractions and temperatures is investigatedup to 400 MPa, using the transient hot-wire method. The results reveal an increasing thermal conductivity with increasingpressure and decreasing mass fraction of sugar. No significant differences between sucrose and glucose solutions were observed.Different empirical and semi-empirical relations from the literature are discussed to describe and elucidate the behaviorof the solutions with pressure. The pressure-induced change of the thermal conductivity of sugar solutions is mainly causedby an increase of the thermal conductivity and the decrease of molar volume of the water fraction. A simple pressure adaptedmass fraction model permits an estimation of the thermal conductivity of the investigated solutions within an uncertaintyof about 3%.
Users
Please
log in to take part in the discussion (add own reviews or comments).