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Bound Water and Freezing Point Depression of Concentrated Orange Juices
Author(s) -
CHEN C.S.
Publication year - 1988
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1988.tb09006.x
Subject(s) - freezing point depression , orange (colour) , freezing point , orange juice , bound water , chemistry , brix , food science , congelation , thermodynamics , mathematics , physics , sugar , organic chemistry , molecule
Freezing points of orange juices (OJ) in the range 0° to 65° Brix were measured using the Beckman differential thermometers. Equilibrium freezing curves of OJ were characterized by the approximate freezing point depression equation of bound water theory. The average effective molecular weight was 235.6 ± 3.3 for Valencia, Corriente and blended frozen concentrated orange juice. The amounts of bound water were in the range 0.15 to 0.40 kg/kg solids.