Relationship Between Freezing Point Depression and Solute Composition of Fruit Juice Systems

Journal of Food Science - Tập 55 Số 2 - Trang 566-567 - 1990
C. S. Chen1, T. K. NGUYEN1, R. J. Braddock1
1The authors are with the Institute of Food & Agricultural Sciences, Citrus Research & Education Center, Univ. of Florida, 700 Experiment Station Road, Lake Alfred, FL 33850

Tóm tắt

ABSTRACTFreezing 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.

Từ khóa


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Thông tin xuất bản

Journal of Food Science

Tập 55 Số 2

566-567

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