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%.
%0 Journal Article
%1 Werner2007a
%A Werner, M.
%A Baars, A.
%A Werner, F.
%A Eder, C.
%A Delgado, A.
%D 2007
%J International Journal of Thermophysics
%K 2007 aqueous correlation thermal-conductivity
%N 4
%P 1161--1180
%T Thermal Conductivity of Aqueous Sugar Solutions under High Pressure
%U http://dx.doi.org/10.1007/s10765-007-0221-z
%V 28
%X 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%.
@article{Werner2007a,
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%.},
added-at = {2011-01-19T18:07:57.000+0100},
author = {Werner, M. and Baars, A. and Werner, F. and Eder, C. and Delgado, A.},
biburl = {https://www.bibsonomy.org/bibtex/2660d96d9eea7922f6610f285033c057a/thorade},
description = {SpringerLink - Zeitschriftenbeitrag},
interhash = {0532baf3a0848affe7cb75c88a580530},
intrahash = {660d96d9eea7922f6610f285033c057a},
journal = {International Journal of Thermophysics},
keywords = {2007 aqueous correlation thermal-conductivity},
month = {08},
number = 4,
pages = {1161--1180},
timestamp = {2011-01-19T18:07:57.000+0100},
title = {Thermal Conductivity of Aqueous Sugar Solutions under High Pressure},
url = {http://dx.doi.org/10.1007/s10765-007-0221-z},
volume = 28,
year = 2007
}