STUDY OF PHASE TRANSITIONS AT SUB-ZERO TEMPERATURES BY THE ELECTROCONDUCTIVITY METHOD. PHASE TRANSITIONS IN FRUIT AND VEGETABLE JUICES.

[In Bulgarian. / En bulgare.]

Type of article: Periodical article

Summary

STUDY OF THE DEPENDENCE BETWEEN THE SPECIFIC ELECTRICAL RESISTANCE AND TEMPERATURE OF 4 KINDS OF FRUIT JUICES AND NECTARS AND 2 VEGETABLE JUICES. FOUR ZONES HAVE BEEN IDENTIFIED, VIZ THERMODYNAMIC STABILITY [BELOW 203 K (-70DEG C)], ICE TRANSFORMATION AND DEVITRIFICATION [FROM 203 TO 233 K (-70 TO -40 DEG C)], INCIPIENT MELTING [FROM 228 TO 247 K (-45 TO -26DEGC), INTENSIVE MELTING [ABOVE 247 K (-26 DEG C)]. THE WATER CONTENT FREEZES COMPLETELY BETWEEN 233 AND 203 K. FOR FRUIT AND VEGETABLE CONCENTRATES CONTAINING BETWEEN 18 TO 70% SOLUBLE SOLIDS, SIMILAR ZONES ARE IDENTIFIED; CONCENTRATES CONTAINING UP TO 40% SOLUBLE SOLIDS ARE SUITABLE FOR FREEZE-DRYING SINCE SUBLIMATION TEMPERATURES DO NOT EXCEED 227 K (-46 DEG C).

Details

Original title: [In Bulgarian. / En bulgare.]
Record ID : 1982-2033
Languages: Bulgarian
Source: Sci. Works - n. 16
Publication date: 1981
Document available for consultation in the library of the IIR headquarters only.

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Indexing

Themes: Food engineering;
Beverages
Keywords: Freeze-drying; Physical property; Vegetable; Vegetable juice; Fruit juice; Freezing; Fruit; Concentration; Water