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FUNDAMENTAL STUDY ON FREEZING OF FOOD. FREEZING BEHAVIOR OF FREE WATER.

[In Japanese. / En japonais.]

Author(s) : HAYASHI Y., KATOH N., HATTORI M.

Type of article: Article

Summary

FROM THE ANALYTICAL AND EXPERIMENTAL INVESTIGATIONS OF THE SALT SOLUTIONS INCLUDED IN CELLS, THE FOLLOWING CONCLUSIONS MAY BE DRAWN: 1. THE ANALYTICAL SOLUTIONS MAY BE OBTAINED BY AN APPROXIMATION USING THE APPARENT HEAT CAPACITY INVOLVING THE LATENT HEAT OF FUSION RELEASED IN A SOLID-LIQUID REGION. 2. THE APPEARANCE OF THE SOLID-LIQUID REGION IS CAUSED BY THE DEPRESSION OF THE FREEZING TEMPERATURE DUE TO THE SOLUTE REJECTION IN CELLS. 3. STEPWISE FREEZING CAN BE EXPLAINED THERMODYNAMICALLY BY THE STABILITY OF THE SOLID-LIQUID INTERFACE TAKING ACCOUNT OF THE CONSTITUTIONAL SUPERCOOLING OF SOLUTION. (Bull. JSME, JP. , 24, N.196, 1981/10, 1882, 536.421.4.

Details

  • Original title: [In Japanese. / En japonais.]
  • Record ID : 1982-1532
  • Languages: Japanese
  • Source: Trans. JSME - n. 414.
  • Publication date: 1981

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