Effective Molecular Weight of Aqueous Solutions and Liquid Foods Calculated From the Freezing Point Depression
- 1 November 1986
- journal article
- research article
- Published by Wiley in Journal of Food Science
- Vol. 51 (6) , 1537-1539
- https://doi.org/10.1111/j.1365-2621.1986.tb13853.x
Abstract
Freezing point depression (FPD) methods were applied to estimate the effective molecular weights of pure solutions and liquid foods. Explicit expressions among FPD, molecular weight and concentration were developed. The estimated molecular weights were about 333–356 for skim milk, 347–350 for coffee beverage, 164–167 for grape juice and 196–203 for tomato juice. The FPD methods were considered accurate for nonacidic foods but they could underestimate the values for acidic foods.This publication has 4 references indexed in Scilit:
- Thermodynamic Analysis of the Freezing and Thawing of Foods: Ice Content and Mollier DiagramJournal of Food Science, 1985
- Thermodynamic Analysis of the Freezing and Thawing of Foods: Enthalpy and Apparent Specific HeatJournal of Food Science, 1985
- Water Activity and Freezing Point Depression of Aqueous Solutions and Liquid FoodsJournal of Food Science, 1983
- EFFECTIVE HEAT CAPACITIES FOR THE FREEZING AND THAWING OF FOODJournal of Food Science, 1976