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A METHOD FOR CALCULATING THE FREEZING POINT OF DAIRY PRODUCTS.
Author(s) : LATYSHEV V. P., TSYRULNIKOVA N. A.
Type of article: Article, IJR article
Summary
USING THE METHOD OF LEIGHTON, AN APPROXIMATE METHOD OF PREDICTING THE FREEZING POINT OF MILK PRODUCTS, INCLUDING ICE CREAM, IS DEVELOPED. IT TAKES ACCOUNT ONLY OF THE CONCENTRATIONS OF SUGAR AND SERUM. PREDICTIONS ARE TESTED AGAINST A RANGE OF MEASUREMENTS AND THE ERROR IS FOUND TO BE GENERALLY LESS THAN 0.05 K.
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Pages: 58-60
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Details
- Original title: A METHOD FOR CALCULATING THE FREEZING POINT OF DAIRY PRODUCTS.
- Record ID : 1983-1870
- Languages: English
- Source: International Journal of Refrigeration - Revue Internationale du Froid - vol. 6 - n. 1
- Publication date: 1983
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Indexing
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Themes:
Food engineering;
Milk and dairy products - Keywords: Freezing temperature; Calculation; Dairy product; Ice cream
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- Author(s) : BROUWER T.
- Date : 1981
- Languages : English
- Source: Neth. Milk Dairy J. - vol. 35 - n. 2
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- Author(s) : ANDERSON M., NEEDS E. C., MADDEN J. K.
- Date : 1994
- Languages : English
- Source: In: Fats Food Prod., Blackie Acad. Prof. - 29-67; 120 ref.
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Effects of acidity on the freezing point of milk.
- Author(s) : MISANOVIC D.
- Date : 1992
- Languages : Serbo-croatian
- Source: Mljekarstvo - vol. 42 - n. 2
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POSSIBLE USE OF CRYOSCOPES IN DAIRY LABORATORIES.
- Author(s) : WOLFSCHOON-POMBO A.
- Date : 1986
- Languages : German
- Source: Dtsch. Molk.-Ztg. - vol. 107 - n. 3
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Thermophysical and Rheological Properties of Fo...
- Author(s) : HOUSKA M., ADAM M., CELBA J., HAVLÍCEK Z., JESCHKE J., KUBESOVÁ A., NEUMANNOVÁ J., POKORNÝ D., SESTÁK J., SRÁMEK P.
- Date : 1994
- Languages : English
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