Study of freezing-point depression of selected food extracts

The phenomenon of freezing-point depression that accompanies the solute concentration of selected food extracts was investigated to reveal the characteristics of solid-liquid phase equilibrium. The freezing curves of various food extracts did not exhibit ideal solution behavior in the higher concent...

Full description

Saved in:
Bibliographic Details
Main Authors: Tanaka, Fumihiko, Murata, Satoshi, Habara, Kazuhiro, Amaratunga, K.S.P.
Format: Conference Proceeding
Language:English
Subjects:
APPLES
BEVERAGES
BRASSICA
CITRUS
CRYOSCOPY
ENERGY CONSERVATION, CONSUMPTION, AND UTILIZATION
ENERGY CONSUMPTION
FOOD
FOOD INDUSTRY
FOOD PROCESSING
ORANGES
RADISHES
SEAFOOD
TOMATOES
Online Access:Get full text
Tags: Add Tag
No Tags, Be the first to tag this record!
Description
Summary:The phenomenon of freezing-point depression that accompanies the solute concentration of selected food extracts was investigated to reveal the characteristics of solid-liquid phase equilibrium. The freezing curves of various food extracts did not exhibit ideal solution behavior in the higher concentration range. The experimental data were fitted to new freezing-point depression equations by the method of nonlinear least squares, and the results clearly indicated that the calculated freezing points at various concentrations were in good agreement with the experimental data. Furthermore, by using the determined parameters, the freezing ratio and the activation coefficient were derived.
ISSN:0001-2505