Unit Operations in Food Processing
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APPENDICES
APPENDIX 6


SOME PROPERTIES OF AIR AND OF WATER

 
Temperature
Thermal conductivity
Viscosity
Specific heat
Density
(°C)
(J m-1 s-l °C-1)
(N s m-2)
(kJ kg-1°C-1)
(kg m-3)
   
AIR
   
-73
0.0189
1.36 x 10-5
0.996
1.76
-18
0.0230
1.65 x 10-5
1.00
1.38
0
0.0242
1.73 x 10-5
1.005
1.29
38
0.0267
1.91 x 10-5
1.005
1.14
93
0.031
2.15 x 10-5
1.009
0.96
149
0.0334
2.40 x 10-5
1.017
0.83
204
0.0367
2.60 x 10-5
1.026
0.74
   
WATER
   
         
-20
2.39
na
1.943
919.4
-10
2.25
na
2.027
918.9
(ice)  0
2.22
na
2.050
916.2
0
0,57
1.87 x 10-3
4.23
1000
4
0.57
1.53 x 10-3
4.23
1000
16
0.59
1.16 x 10-3
4.19
1000
27
0.61
0.87 x 10-3
4.19
998
38
0.62
0.68 x 10-3
4.19
992
66
0.66
0.43 x 10-3
4.19
977
93
0.68
0.30 x 10-3
4.19
965
          100               0.68       0.28 x 10-3           4.18             958

Extracted from An Introduction to Heat Transfer, Fishenden, M. and Saunders, 0. A., by permission of the Clarendon Press, Oxford.


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Unit Operations in Food Processing. Copyright © 1983, R. L. Earle. :: Published by NZIFST (Inc.)
NZIFST - The New Zealand Institute of Food Science & Technology