The correlation between freezing point and soluble solids of fruits

被引：78

作者：

Wang, J ^{[1
]}

Li, LT ^{[1
]}

Dan, Y ^{[1
]}

机构：

[1] Univ Agr, Food Coll China, Beijing 100083, Peoples R China

来源：

JOURNAL OF FOOD ENGINEERING | 2003年 / 60卷 / 04期

基金：

中国国家自然科学基金;

关键词：

freezing point; storage; linear dependence;

D O I：

10.1016/S0260-8774(03)00081-5

中图分类号：

TQ [化学工业];

学科分类号：

0817 ;

摘要：

The freezing points of 11 breeds of fruits were measured using a HP34970A data collector and soluble solids were measured using a PR101 (0-45%) refractometer. The results show that there is a high negative correlation between soluble solids and freezing point. The mathematical model is Y(Freezing point) = 0.146694-0.19555X. All the breeds have typical freezing curves. The freezing point of Ya pear is 0.26 degreesC lower than that of Ya pear juice. Grape freezing point is 1.2 degreesC lower than that of grape juice. (C) 2003 Elsevier Ltd. All rights reserved.

引用

页码：481 / 484

页数：4

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