Water caloric properties

C hiilloner and Powell have measured the thermal conductivity of water trnm OT to K0 C Lawson and Co-workers conducted extensive studies on the thermal conductivity of water from 30 C to 130°C up to pressures of 114,000 psia.W These data are shown in Figure 44-13 Thciss and Thodos have developed a reduced state correlation for the viscosity and thermal conductivity of water and steam.101 They report the critical point transport properties as 0.043 centipoisc and 55.3 x 10 - calorics. cm-sec T... 

Polydextrose, prepared by condensation melt polymerization of a mixture of (16)-a-D-glucose with sorbitol and citric acid as crosslinker, followed by neutralization, possesses all the necessary properties for use in conjunction with artificial sweeteners in reduced-calorie foods [62], It provides no sweemess but contributes all the other properties of sucrose, i.e., bulk, humectancy, water solubility, and texture without any significant increase in caloric content. It can also be used to replace some of the butterfat of reduced-calorie ice cream-type products. 

Artificial sweeteners, such as aspartame (Nutrasweet ), taste sweet but have few or no calories. Why Because taste and caloric value are entirely separate properties of foods. The caloric value of a food depends on the amount of enei y released when the food is metabolized. Sucrose (table sugar) is metabolized by oxidation to carbon dioxide and water ... 

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