MEASUREMENT AND MODEL VALIDATION OF SPECIFIC HEAT OF XANTHAN GUM USING JOULES CALORIMETER METHOD

K. Muthamizhi, P. Kalaichelvi, A. Arunagiri, A. Rudhra

Abstract: The purpose of this paper is to examine the concentration and temperature influence on the specific heat of xanthan gum and to propose a model equation for estimating the specific heat of xanthan gum at different concentration and temperature usingthe Joules calorimeter method. Joules calorimeter method was tested with distilled water for accuracy and reliability before applying to xanthan gum samples which varied in concentration. The specific heat of xanthan gum needs to be known for evaluating the design and modeling aspects of heat transfer processes of refrigeration, freezing, heating, pasteurization and drying. The specific heat of xanthan gum increases with an increase in temperature (293.15 - 333.15K) and concentration (0.1 - 0.6 %w/w). The minimum value of specific heat of xanthan gum was 4.133 KJ/kg K at 300.25K with a concentration of 0.2 %w/w, whereas the maximum value of specific heat of xanthan gum was 7.459 KJ/kg K at 333.95K with a concentration of 0.5 %w/w. The specific heat capacity of xanthan gum is compared with that of pure water at 308.15, 318.15 and 328.15 K and literature available model at 293.15 - 333.15 K for 0.1 - 0.6 %w/w concentration of xanthan gum. The influence of operating parameters on the specific heat of xanthan gum was determined by employing a central composite rotatable design in response surface methodology (CCRD-RSM). The new model equation obtained for estimating the specific heat using RSM possesses good agreement with experimental data with a regression coefficient of 0.9774.

Keywords: Specific heat, Xanthan gum, Pseudo plastic fluid and Response surface methodology etc.…

DOI: https://doi.org/10.15623/ijret.2013.0209035