Share

Low temperature sugar-water equilibrium curve by a rapid calorimetric method.

Author(s) : DE CINDIO B., CORRERA S., HOFF V.

Type of article: Article

Summary

A simple rapid enthalpic method based upon a unique calorimetric measurement was developed and applied to sugar solutions at low temperatures to determine the amount of unfreezable water. The experimental results were in good agreement with those obtained by the usual freezing point depression method. The experimental data were also used to test the validity of several literature semi-empirical models accounting for non-ideality of sugar solutions over a wider temperature range.

Details

  • Original title: Low temperature sugar-water equilibrium curve by a rapid calorimetric method.
  • Record ID : 1995-3569
  • Languages: English
  • Source: J. Food Eng. - vol. 24 - n. 3
  • Publication date: 1995
  • Document available for consultation in the library of the IIR headquarters only.

Links


See other articles in this issue (1)
See the source

Indexing