ShareCALORIMETRIC STUDIES ON WHEY FREEZE CONCENTRATION.
Author(s) : BAKSHI A. S., JOHNSON R. M.
Type of article: Article
Summary
THE FREEZING POINT OF WHEY WAS DETERMINED AT 3, 5, 10, 15, AND 20% SOLIDS CONTENT, AND EFFECTIVE MOLECULAR WEIGHT OF THE SOLUTE WAS DETERMINED TO BE 235 USING FREEZING POINT DEPRESSION EQUATIONS. DIFFERENTIAL SCANNING CALORIMETERY WAS USED TO ESTIMATE THE SPECIFIC HEAT OF WHEY IN THE TEMPERATURE RANGE 233 TO 293 K (-40 TO 20 DEG C). THE FROZEN WATER FRACTION AND REFRIGERATION REQUIREMENTS ARE PREDICTED AS A FUNCTION OF TEMPERATURE. CORRELATIONS OF ENTHALPY AND THE FREEZING POINT OF WHEY ARE PRESENTED.
Details
- Original title: CALORIMETRIC STUDIES ON WHEY FREEZE CONCENTRATION.
- Record ID : 1984-0676
- Languages: English
- Publication date: 1983
- Source: Source: J. Food Sci.
vol. 48; n. 4; 1983.07-08; 1279-1283; 4 fig.; 3 tabl.; 19 ref. - Document available for consultation in the library of the IIR headquarters only.
Indexing
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Themes:
Food engineering;
Milk and dairy products - Keywords: Thermal property; Freezing temperature; Milk; Enthalpy; Whey; Specific heat
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