BERTHOLD TECHNOLOGIES LB 3602, Руководство по эксплуатации

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LB 379
29
7.1.1 Temperature Coefficients
Note:
Water temperature coefficients can be used
for many low concentration products, 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 sol. 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
Gew. %
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