Study of freezing-point depression of selected food extracts

Fumihiko Tanaka, K. S.P. Amaratunga, Satoshi Murata, Kazuhiro Habara

Research output: Contribution to journalArticle

Abstract

The phenomenon of freezing-point depression that accompanies the solute concentration of selected food extracts was investigated to reveal the characteristics of solid-liquid phase equilibrium. The freezing curves of various food extracts did not exhibit ideal solution behavior in the higher concentration range. The experimental data were fitted to new freezing-point depression equations by the method of nonlinear least squares, and the results clearly indicated that the calculated freezing points at various concentrations were in good agreement with the experimental data. Furthermore, by using the determined parameters, the freezing ratio and the activation coefficient were derived.

Original languageEnglish
Pages (from-to)175-179
Number of pages5
JournalASHRAE Transactions
Volume102
Issue number2
Publication statusPublished - Dec 1 1996
Externally publishedYes

All Science Journal Classification (ASJC) codes

  • Building and Construction
  • Mechanical Engineering

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    Tanaka, F., Amaratunga, K. S. P., Murata, S., & Habara, K. (1996). Study of freezing-point depression of selected food extracts. ASHRAE Transactions, 102(2), 175-179.