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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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