Share

BOUND WATER AND FREEZING POINT DEPRESSION OF CONCENTRATED ORANGE JUICES.

Author(s) : CHEN C. S.

Type of article: Article

Summary

FREEZING POINTS OF ORANGE JUICES IN THE RANGE 0 TO 65 DEG BRIX WERE MEASURED USING THE BECKMAN DIFFERENTIAL THERMOMETERS. EQUILIBRIUM FREEZING CURVES WERE CHARACTERIZED BY THE APPROXIMATE FREEZING POINT DEPRESSION EQUATION OF BOUND WATER THEORY. THE AVERAGE EFFECTIVE MOLECULAR WEIGHT WAS 235.6 MORE OR LESS 3.3 FOR VALENCIA, CORRIENTE AND BLENDED FROZEN CONCENTRATED ORANGE JUICE. THE AMOUNTS OF BOUND WATER WERE IN THE RANGE 0. 15 TO 0.40 KG/KG SOLIDS.

Details

  • Original title: BOUND WATER AND FREEZING POINT DEPRESSION OF CONCENTRATED ORANGE JUICES.
  • Record ID : 1989-1469
  • Languages: English
  • Publication date: 1988
  • Source: Source: J. Food Sci.
    vol. 53; n. 3; 1988.05-06; 983-984; 1 fig.; 1 tabl.; 9 ref.
  • Document available for consultation in the library of the IIR headquarters only.

Indexing