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General correlation between the cryoscopic temperature and the soluble solids content of fruit and vegetables
Author(s) -
GUEGOV J.
Publication year - 1980
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/j.1365-2621.1980.tb00980.x
Subject(s) - food science , chemistry
Summary On the basis of experimental data, the author has established a regression relationship, reflecting the influence of the soluble solids on the cryoscopic temperature value of fresh fruit and vegetables, regardless of their variety and species. The equation obtained corresponds well with the experimental results of others.