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Evaluation du point de congélation initial des produits alimentaires en fonction de leur composition.

Estimating the initial freezing point of foods from composition data.

Auteurs : MILES C. A., MAYER Z., MORLEY M. J., HOUSKA M.

Type d'article : Article

Résumé

The initial freezing point of food was estimated from the mole fractions of individual solutes in the aqueous phases (ions, sugars, acids and alcohol), derivable from information given in nutritional tables. Predicted and experimental values generally agreed to within 1 deg C, despite the solute concentrations of the measured foods being assumed to those of the average compositions given in nutritional tables. The effects of the addition of salt to meat, of dehydration of various foods, and of temperature on the ice content of frozen foods were also successfully predicted.

Détails

  • Titre original : Estimating the initial freezing point of foods from composition data.
  • Identifiant de la fiche : 1999-1637
  • Langues : Anglais
  • Source : Int. J. Food Sci. Technol. - vol. 32 - n. 5
  • Date d'édition : 10/1997
  • Document disponible en consultation à la bibliothèque du siège de l'IIF uniquement.

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