BERTHOLD TECHNOLOGIES LB 444 - Temperature Coefficients

04/03 347 LB 444
91
12.2 Temperature Coefficients
Note:
Water temperature coefficients can be
used for many low concentration prod-
ucts, such as milk, beer, whey, starch
suspension, etc.
For upgraded milk, whey, cottage cheese,
etc. the values given for sugar solution
can be used with good approximation.
g/cm3 g/l % °Be
H2O - H2SO4
20 30 5,9500E-04 1,0220E+00 8,0000E-02 5,3100E-03
50 30 6,9500E-04 1,9320E+00 1,0300E-01 7,7300E-03
80 30 1,0150E-03 2,5190E+00 1,0000E-01 4,9900E-03
20 60 6,3500E-04 1,1070E+00 8,8000E-02 1,2920E-02
H2O - NaOH
10 30 0,00047 0,528 0,04315 0,00436
30 30 0,00062 0,974 0,05964 0,00308
50 30 0,00072 1,44 0,0759 0,00684
10 60 0,00055 0,628 0,0521 0,0064
30 60 0,00065 1,02 0,0634 0,00353
50 60 0,0007 1,404 0,075 0,00681
H2O - HCl
10 25 3,3000E-04 7,3600E-01 6,7200E-02 2,9300E-03
30 25 6,0000E-04 1,5720E+00 1,2150E-01 8,0000E-03
10 75 5,3800E-04 1,1960E+00 1,1160E-01 4,1450E-02
30 75 5,7600E-04 1,6610E+00 1,3330E-01 4,4380E-02
Sugar solution
10 20 0,0002377 0,621 0,05748 0,000823
30 20 0,000341 0,908 0,07144 0,001245
50 20 0,000436 1,196 0,0794 0,001488
70 20 0,000518 1,457 0,0855 0,00355
10 50 0,000472 1,247 0,1167 0,00339
30 50 0,000582 1,395 0,1111 0,00302
50 50 0,000559 1,536 0,1033 0,00254
70 50 0,000588 1,654 0,0983 0,00475
10 70 0,000582 1,538 0,145 0,00531
30 70 0,000608 1,631 0,131 0,00426
50 70 0,000627 1,718 0,117 0,00328
70 70 0,000632 1,768 0,106 0,00561
10 80 0,000632 1,665 0,1583 0,00636
30 80 0,000649 1,173 0,1401 0,00491
50 80 0,000658 1,794 0,1223 0,00365
70 80 0,000641 1,785 0,1072 0,00582
Input value at
Aver.
Temp.
in °C
Product Concen-
tration in
wei
g
ht
%
Input value
at g/cm3
10 1,5000E-04
20 2,0300E-04
30 2,9900E-04
40 3,8000E-04
50 4,5700E-04
60 5,1300E-04
70 5,7100E-04
80 6,2350E-04
90 6,7000E-04
Water
Temp. in
°C