الفهرس 
Chapter One: IntroductionOnly 14 pages are availabe for public view
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Abstract
Precise knowledge of the thermal and rheological properties of process streams is of fundamental importance to establish the design of process equipment. However, in beet sugar production such as juice, there is a complete lack of this information in the literature, seriously hindering processing procedures. Thermophysical properties of beet-sugar juice: density, viscosity, elevation in boiling point, specific heat, and thermal conductivity as well as heat transfer coefficient was experimentally determined. Measurements were done in the temperature range from 25 to 80°C and a range of concentration between 10 and 70°Brix. Concentration- and temperature-based models were obtained to provide these properties, showing good agreement. A general design equation that relates the heat transfer coefficient was found in laminar region