Study of freezing-point depression of selected food extracts

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

研究成果: Contribution to journalArticle

抜粋

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.

元の言語英語
ページ(範囲)175-179
ページ数5
ジャーナルASHRAE Transactions
102
発行部数2
出版物ステータス出版済み - 12 1 1996
外部発表Yes

All Science Journal Classification (ASJC) codes

  • Building and Construction
  • Mechanical Engineering

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  • これを引用

    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.