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Relationship Between Freezing Point Depression and Solute Composition of Fruit Juice Systems
Author(s) -
CHEN C. S.,
NGUYEN T. K.,
BRADDOCK R. J.
Publication year - 1990
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.1365-2621.1990.tb06815.x
Subject(s) - freezing point depression , freezing point , sugar , orange juice , composition (language) , chemistry , fruit juice , food science , orange (colour) , solvent , thermodynamics , biochemistry , physics , linguistics , philosophy
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.