FREEZING POINTS OF SELECTED SEAFOODS (INVERTEBRATES)

Authors
RAHMAN MS DRISCOLL RH
Citation
Ms. Rahman et Rh. Driscoll, FREEZING POINTS OF SELECTED SEAFOODS (INVERTEBRATES), International journal of food science & technology, 29(1), 1994, pp. 51-61
Citations number
28
Categorie Soggetti
Food Science & Tenology
Journal title
International journal of food science & technology → ACNP
ISSN journal
09505423
Volume
29
Issue
1
Year of publication
1994
Pages
51 - 61
Database
ISI
SICI code
0950-5423(1994)29:1<51:FPOSS(>2.0.ZU;2-U
Abstract
The equilibrium freezing points of fresh invertebrate seafoods measure d by the freezing curve method varied from -0.5 to -2.07-degrees-C. Th e freezing point of seafood was modelled by empirical and semi-empiric al correlations, and by theoretical equations derived from the Clausiu s-Clapeyron equation and Raoult's law. Useful prediction were only obt ained within species.