LOW-TEMPERATURE SUGAR WATER EQUILIBRIUM CURVE BY A RAPID CALORIMETRIC METHOD

被引：10

作者：

DECINDIO, B ^{[1
]}

CORRERA, S ^{[1
]}

HOFF, V ^{[1
]}

机构：

[1] SME RIC,I-81015 CASERTA,ITALY

来源：

JOURNAL OF FOOD ENGINEERING | 1995年 / 24卷 / 03期

关键词：

D O I：

10.1016/0260-8774(95)90053-E

中图分类号：

TQ [化学工业];

学科分类号：

0817 ;

摘要：

A simple rapid enthalpic method based upon a unique calorimetric measurement was developed and applied to sugar solutions at low temperatures to determine the amount of unfreezable water. The experimental results were in good agreement with those obtained by the usual freezing point depression method. The experimental data were also used to test the validity of several literature semi-empirical models accounting for non-ideality of sugar solutions over a wider temperature range.

引用

页码：405 / 415

页数：11

共 15 条

[1]

Blanshard JM, 1987, FOOD STRUCTURE BEHAV, P51

[2] Vapor-liquid equilibria of nonideal solutions - Utilization of theoretical methods to extend data [J].