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Titre :
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Secondary nucleation of ice in sugar solutions and fruit juices
|
|
Auteurs :
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J. Stocking ;
C. King ;
UNIVERSITY OF CALIFORNIA BERKELEY USA DEPARTMENT OF CHEMICAL ENGINEERING
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Type de document :
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article/chapitre/communication
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Année de publication :
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1976
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Format :
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p. 131-140
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Langues:
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= Anglais
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Catégories :
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TECHNOLOGIE ALIMENTAIRE
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Mots-clés:
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JUS DE FRUIT
;
GLACE
;
CRISTALLISATION
;
PROPRIETE THERMIQUE
;
REFROIDISSEMENT
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Résumé :
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From thermal response measurements, ice nucleation rate in distilled water, sugar solutions, and fruit juices were determined for a stirred, batchseeded crystallizer. High resolution thermometry permitted use of initial subcoolings between 0.01° and 0.2°K. Nucleation increased with approximately the second power of subcooling. Applications to freeze concentration are considered.
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Source :
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AIChE journal, vol.22, n° 1
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