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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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Pages: 184-188

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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.

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