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A METHOD TO DETERMINE INITIAL FREEZING POINT OF FOODS.

Author(s) : SUCCAR J., HAYAKAWA K. I.

Type of article: Article

Summary

TWO PREVIOUS FORMULAE FOR ACCURATELY ESTIMATING ENTHALPIES, ONE FOR TEMPERATURES ABOVE, AND ANOTHER FOR TEMPERATURES BELOW, INITIAL FREEZING POINT OF FOODS, WERE USED. THE ESTIMATION OF IT WAS BASED ON THE MATHEMATICAL FORMULATION OF CONTINUITY IN FOOD ENTHALPIES ESTIMATED BY BOTH FORMULAE AT THE POINT. THE METHOD WAS VALIDATED BY ESTIMATING VALUES OF THIS POINT FOR AQUEOUS SOLUTIONS OF SUCROSE AND SODIUM CHLORIDE. THERE WAS FAIR AGREEMENT AMONG THE VALUES FOR FRESH FRUIT AND VEGETABLES, LEAN BEEF MEAT AND LEAN FISH MEAT, ESTIMATED BY THE PROPOSED AND A PREVIOUS METHOD. ONE POTENTIAL ADVANTAGE OF THE NEW METHOD WAS THE DIRECT ESTIMATION OF INITIAL FREEZING POINT OF FOODS THROUGH ANALYSIS OF FOOD ENTHALPIES COLLECTED AT DIFFERENT TEMPERATURES.

Details

  • Original title: A METHOD TO DETERMINE INITIAL FREEZING POINT OF FOODS.
  • Record ID : 1991-2155
  • Languages: English
  • Source: Ital. J. Food Sci. - vol. 55 - n. 6
  • Publication date: 1990
  • Document available for consultation in the library of the IIR headquarters only.

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