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RELATIONSHIP BETWEEN FREEZING POINT DEPRESSION AND SOLUTE COMPOSITION OF FRUIT JUICE SYSTEMS.

Author(s) : CHEN C. S., NGUYEN T. K., BRADDOCK R. J.

Type of article: Article

Summary

FREEZING POINTS OF ORANGE JUICES AND MODEL SUGAR-ACID-WATER SYSTEMS AT VARIOUS SOLUTE CONCENTRATIONS WERE INVESTIGATED USING MODELS OF SOLUTION THEORY. THE OBSERVED FREEZING POINT DEPRESSION VALUES OF CITRUS JUICE WERE LESS THAN THOSE OF THE MODEL SYSTEM OF COMPARABLE AVERAGE MOLECULAR WEIGHT. THE DIFFERENCES WERE CHARACTERIZED BY A PARAMETER WHICH ACCOUNTED FOR THE SOLUTE-SOLVENT INTERACTIONS. MODELS WITH GENERALIZED VALUES WERE PRESENTED WHICH ALLOWED THE PREDICTION OF EQUILIBRIUM FREEZING CURVES OF FRUIT JUICES BASED ON PROXIMATE SUGAR-ACID COMPOSITION.

Details

  • Original title: RELATIONSHIP BETWEEN FREEZING POINT DEPRESSION AND SOLUTE COMPOSITION OF FRUIT JUICE SYSTEMS.
  • Record ID : 1991-0724
  • Languages: English
  • Source: Ital. J. Food Sci. - vol. 55 - n. 2
  • Publication date: 1990
  • Document available for consultation in the library of the IIR headquarters only.

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