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Estimating the initial freezing point of foods from composition data.

Author(s) : MILES C. A., MAYER Z., MORLEY M. J., HOUSKA M.

Type of article: Article

Summary

The initial freezing point of food was estimated from the mole fractions of individual solutes in the aqueous phases (ions, sugars, acids and alcohol), derivable from information given in nutritional tables. Predicted and experimental values generally agreed to within 1 deg C, despite the solute concentrations of the measured foods being assumed to those of the average compositions given in nutritional tables. The effects of the addition of salt to meat, of dehydration of various foods, and of temperature on the ice content of frozen foods were also successfully predicted.

Details

  • Original title: Estimating the initial freezing point of foods from composition data.
  • Record ID : 1999-1637
  • Languages: English
  • Source: Int. J. Food Sci. Technol. - vol. 32 - n. 5
  • Publication date: 1997/10
  • Document available for consultation in the library of the IIR headquarters only.

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