Please use this identifier to cite or link to this item: http://hdl.handle.net/10995/102657
Title: The experimental data on the density, viscosity, and boiling temperature of the coffee extract
Authors: Khomyakov, A. P.
Mordanov, S. V.
Khomyakova, T. V.
Issue Date: 2020
Publisher: IOP Publishing Ltd
Citation: Khomyakov A. P. The experimental data on the density, viscosity, and boiling temperature of the coffee extract / A. P. Khomyakov, S. V. Mordanov, T. V. Khomyakova. — DOI 10.1088/1755-1315/548/2/022040 // IOP Conference Series: Earth and Environmental Science. — 2020. — Vol. 548. — Iss. 2. — 022040.
Abstract: The paper shows the experimental data on the density, viscosity, and boiling temperature of the coffee extract. The mass fraction of the dry substances varies in the range of 15-70 % for all measurements. The coffee extract temperature varies in the rage of 20-80 °C for the density and viscosity measurements. It is found that the coffee extract density varies in the range of 1030-1350 kg/m3 for the considered cases. The coffee extract viscosity varies in the range of 0.0008-27.4810 Pa•s for the considered cases. The coffee extract boiling temperature varies in the range of 100.0-103.3 °C at atmospheric pressure. It was found that the coffee extract is foaming in the considered range of dry substances mass fraction. The foaming temperature is decreasing with the dry substances mass fraction increasing. © 2020 Published under licence by IOP Publishing Ltd.
Keywords: ATMOSPHERIC PRESSURE
BIOTECHNOLOGY
BOILING POINT
DATA MINING
VISCOSITY
VISCOSITY MEASUREMENT
BOILING TEMPERATURE
DRY SUBSTANCE
FOAMING TEMPERATURE
MASS FRACTION
ATMOSPHERIC TEMPERATURE
URI: http://hdl.handle.net/10995/102657
Access: info:eu-repo/semantics/openAccess
SCOPUS ID: 85091143701
PURE ID: 13911771
2ed268ec-7c1e-4c76-b27d-50e7983b6d65
ISSN: 17551307
DOI: 10.1088/1755-1315/548/2/022040
Appears in Collections:Научные публикации, проиндексированные в SCOPUS и WoS CC

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