The thermal conductivity, thermal diffusivity, apparent heat capacity and density of frozen invert sugar solutions were found for 40, 50, 60 and 95% sugar inversion, each in concentrations from 2 to 35%, between -40°C and 3.9°C at 2.78°C temperature intervals. The apparatus and instrumentation used was identical with that reported by Keppeler and Boose (1970).

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Volume5, Issue2

April 1981

Pages 89-111

THE THERMAL PROPERTIES OF FROZEN INVERT SUGAR SOLUTIONS

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THE THERMAL PROPERTIES OF FROZEN INVERT SUGAR SOLUTIONS

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