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Influence of glucose addition on freezing point of cherry.
Author(s) : KLUZA F., SPIESS W. E. L., WOJCIK J.
Summary
The juice or pulp obtained from cherries (Kelleris) without and with addition of glucose of 1-30% by weight were frozen in a labmodel freezer interfaced with computer. With this apparatus it was possible to measure the temperature with a high accuracy. It is concluded that the addition of glucose to either juice or pulp of cherries caused statisfically significant depression of their freezing point.
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Details
- Original title: Influence of glucose addition on freezing point of cherry.
- Record ID : 1996-1022
- Languages: English
- Source: For a Better Quality of Life. 19th International Congress of Refrigeration.
- Publication date: 1995/08/20
- Document available for consultation in the library of the IIR headquarters only.
Links
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Indexing
- Themes: Fruit
- Keywords: Freezing temperature; Cryoprotectant; Cherry; Pulp; Sucrose; Glucose; Fruit juice; Additive
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