ShareANALYSIS, BY REFRACTOMETRY, OF THE SOLID-LIQUID EQUILIBRIUM OF LIQUID FOODSTUFFS DURING FREEZING.
[In German. / En allemand.]
Author(s) : SANTANA SUAREZ R., HARZ H. P.
Type of article: Article
Summary
DETERMINATION, BY MEANS OF ABBE'S REFRACTOMETER, OF THE FREEZING CURVES OF SUGAR SOLUTIONS AND ORANGE JUICE SAMPLES. THIS PROCEDURE IS BASED ON THE FACT THAT THE REFRACTION INDEX OF SOLUTIONS DEPENDS ON ITS CONCENTRATION AND TEMPERATURE. FREEZING CURVES AGREE WITH THOSE OBTAINED BY THERMAL ANALYSIS AND NMR SPECTROSCOPY.
Details
- Original title: [In German. / En allemand.]
- Record ID : 1989-0214
- Languages: German
- Source: Z. Lebensm.technol. Verfahrenstech. - vol. 39 - n. 1
- Publication date: 1988
Links
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Indexing
- Themes: Beverages
- Keywords: Measurement; Sugar; Solution; Orange; Fruit juice; Freezing
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BOUND WATER AND FREEZING POINT DEPRESSION OF CO...
- Author(s) : CHEN C. S.
- Date : 1988
- Languages : English
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ORANGE JUICE CONCENTRATES: CRYSTALLINE PRECIPIT...
- Author(s) : BIELIG H. J.
- Date : 1983
- Languages : German
- Source: Flüssiges Obst - vol. 50 - n. 3
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FLOW PROPERTIES OF LOW-PULP CONCENTRATED ORANGE...
- Author(s) : VITALI A. A., RAO M. A.
- Date : 1984
- Languages : English
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ASCORBIC AND DEHYDROASCORBIC ACID CONTENTS OF C...
- Author(s) : BEHRENS W. A., MADERE R.
- Date : 1990
- Languages : English
- Source: J. Food Compos. Anal. - vol. 3 - n. 1
View record
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CRYOGENIC SEPARATION OF CITRUS FRUIT INTO INDIV...
- Author(s) : WATANABE H.
- Date : 1987
- Languages : English
- Source: J. Food Process Eng. - vol. 9 - n. 3
View record