Study of freezing-point depression of selected food extracts

Conference · Tue Dec 31 00:00:00 EST 1996

OSTI ID:433723

Tanaka, Fumihiko ^[1]; Murata, Satoshi; Habara, Kazuhiro; Amaratunga, K S.P. ^[2]

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1. Kagoshima Univ. (Japan). Dept. of Agricultural Systems Engineering
2. Kyushu Univ., Fukuoka (Japan). Dept. of Agricultural Engineering

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.

• OSTI ID: 433723
• Report Number(s): CONF-960606-; TRN: IM9709%%157
• Resource Relation: Conference: 1996 annual meeting of the American Society of Heating, Refrigerating and Air-Conditioning Engineers (ASHRAE), Inc., San Antonio, TX (United States), 22-26 Jun 1996; Other Information: PBD: 1996; Related Information: Is Part Of ASHRAE transactions 1996: Volume 102, Part 2; PB: 836 p.
• Country of Publication: United States
• Language: English

Related Subjects

32 ENERGY CONSERVATION, CONSUMPTION, AND UTILIZATION
BEVERAGES
CRYOSCOPY
FOOD
FOOD INDUSTRY
ENERGY CONSUMPTION
FOOD PROCESSING
APPLES
CITRUS
ORANGES
TOMATOES
BRASSICA
RADISHES
SEAFOOD