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Measurement of freezing-point depression of selected food solutions.

[In Japanese. / En japonais.]

Author(s) : MURATA S., TANAKA F., MATSUOKA T.

Type of article: Article

Summary

Freezing-point depression of selected food solutions were measured at various concentrations in order to reveal the characteristics of solid-liquid phase equilibrium. The measurements were carried out on a hand-made apparatus that was calibrated before the measurement by some selected reagents (acid and sugar) with known thermal properties. The results revealed that the freezing-point depression of selected food solutions deviated from the behaviour of the ideal solution with increasing solute concentration, so the water activity for non-ideal solution was introduced to the freezing point depression equation.

Details

  • Original title: [In Japanese. / En japonais.]
  • Record ID : 1994-1617
  • Languages: Japanese
  • Source: Trans. JAR - vol. 10 - n. 2
  • Publication date: 1993
  • Document available for consultation in the library of the IIR headquarters only.

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