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The degree of ideal and non-ideal liquid combinations of food preservatives are needed to be researched as they find their wide applications in food industries. Through the use of several quantifiable qualities, various properties can be measured empirically. They can also be approximated using a variety of model equations. Density and sound speed are primary indicators of these liquid mixes and may be used in conjunction with thermodynamic principles to derive a wide range of volumetric and acoustic parameters. All thermodynamic and volumetric parameters are sensitive to changes in pressure and temperature. Additional features include thermal expansion coefficients, isothermal pressure coefficients, and thermal expansion coefficients with excess. The thermo-acoustic studies and research on food preservatives are summarized in the present review.
Keywords:
Ideal and non-ideal liquid, thermal expansion coefficients, excess thermal expansion coefficients, isothermal coefficients of pressure, thermodynamic and volumetric properties
Cite Article:
"A Review on thermo-acoustic investigations of food preservatives at multiple mixtures", International Journal of Science & Engineering Development Research (www.ijrti.org), ISSN:2455-2631, Vol.8, Issue 8, page no.435 - 439, August-2023, Available :http://www.ijrti.org/papers/IJRTI2308071.pdf
Downloads:
000205206
ISSN:
2456-3315 | IMPACT FACTOR: 8.14 Calculated By Google Scholar| ESTD YEAR: 2016
An International Scholarly Open Access Journal, Peer-Reviewed, Refereed Journal Impact Factor 8.14 Calculate by Google Scholar and Semantic Scholar | AI-Powered Research Tool, Multidisciplinary, Monthly, Multilanguage Journal Indexing in All Major Database & Metadata, Citation Generator