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Thermal Conductivity of Aqueous Sugar Solutions under High Pressure

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An Erratum to this article was published on 01 August 2007

An Erratum to this article was published on 01 August 2007

Abstract

Molecular energy transport in aqueous sucrose and glucose solutions of different mass fractions and temperatures is investigated up to 400 MPa, using the transient hot-wire method. The results reveal an increasing thermal conductivity with increasing pressure 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 behavior of the solutions with pressure. The pressure-induced change of the thermal conductivity of sugar solutions is mainly caused by an increase of the thermal conductivity and the decrease of molar volume of the water fraction. A simple pressure adapted mass fraction model permits an estimation of the thermal conductivity of the investigated solutions within an uncertainty of about 3%.

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Authors and Affiliations

  1. Lehrstuhl für Fluidmechanik und Prozessautomation, Technische Universität München, Weihenstephaner Steig 23, Freising, 85350, Germany

    M. Werner & C. Eder

  2. Lehrstuhl für Strömungsmechanik, Friedrich-Alexander-Universität Erlangen-Nürnberg, Erlangen, 91058, Germany

    A. Baars & A. Delgado

  3. Fachhochschule Weihenstephan, Freising, 85350, Germany

    F. Werner

Authors
  1. M. Werner
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  2. A. Baars
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  3. F. Werner
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  4. C. Eder
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  5. A. Delgado
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Correspondence to M. Werner.

Additional information

An erratum to this article can be found at http://dx.doi.org/10.1007/s10765-007-0295-7

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Werner, M., Baars, A., Werner, F. et al. Thermal Conductivity of Aqueous Sugar Solutions under High Pressure. Int J Thermophys 28, 1161–1180 (2007). https://doi.org/10.1007/s10765-007-0221-z

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  • DOI: https://doi.org/10.1007/s10765-007-0221-z

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