Surface Tension of Sugarcane Juice

Authors

  • PC Jain Scientists, Division of Agricultural Engineering, Indian Institute of Sugarcane Research, Lucknow-226002, India Author
  • SI Anwar Scientists, Division of Agricultural Engineering, Indian Institute of Sugarcane Research, Lucknow-226002, India Author

DOI:

https://doi.org/10.52151/jae2003401.1030

Abstract

Sugarcane juice is a popular drink. Aerating it with oxygen or some other gases may help in improving its taste and keeping quality. It is in this context that the knowledge of surface tension of sugarcane juice would be required in the design of a gas liquid aerator for aerating the juice. When a fluid is sparged with air, its surface tension during aeration would influence the interfacial area available for gas mass- transfer. Surface tension measurements also provide an indication of how foamy a liquid may be.

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References

Brian BW and Chen JC 1987. Surface tension of liquid slurries, AI Che Journal 33: 316-318.

Sudgen, S 1922. The determination of surface tension from maximum pressure in bubbles. Journal of the Chemistry Society. 174: 858-868

CRC Handbook of Chemistry and Physics, 48th Edition. 1967. The Chemical Rubber Company, Cleveland, Ohio

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Published

2003-03-31

Issue

Vol. 40 No. 1 (2003)

Section

Regular Issue

How to Cite

PC Jain, & SI Anwar. (2003). Surface Tension of Sugarcane Juice. Journal of Agricultural Engineering (India), 40(1), 69-72. https://doi.org/10.52151/jae2003401.1030