RELATIONSHIP BETWEEN FREEZING-POINT DEPRESSION AND SOLUTE COMPOSITION OF FRUIT JUICE SYSTEMS

被引：17

作者：

CHEN, CS

NGUYEN, TK

BRADDOCK, RJ

机构：

[1] Institute of Food & Agricultural Sciences, Citrus Research & Education Center, Univ. of Florida, Lake Alfred, Florida, 33850

来源：

JOURNAL OF FOOD SCIENCE | 1990年 / 55卷 / 02期

关键词：

D O I：

10.1111/j.1365-2621.1990.tb06815.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Freezing 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. Copyright © 1990, Wiley Blackwell. All rights reserved

引用

页码：566 / &

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