The correlation between freezing point and soluble solids of fruits

Wang, Jie; Li-te, LI; Yang, Dan

doi:10.1016/s0260-8774(03)00081-5

Cited by 63 publications

(32 citation statements)

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“…This could be due to the constant total solids content maintained in kulfi mix used in the study for different condensation methods. A similar observation was also reported by Jie et al, 2003 who deduced that the freezing point depended on the total solids present in the solution.…”

Section: Freezing Pointsupporting

confidence: 86%

Effect of Condensation Method on Quality Attribute of Kulfi

Nagajjanavar¹,

Ravindra²,

Manjunatha³

et al. 2017

Int.J.Curr.Microbiol.App.Sci

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Section: Freezing Pointsupporting

confidence: 86%

Effect of Condensation Method on Quality Attribute of Kulfi

Nagajjanavar¹,

Ravindra²,

Manjunatha³

et al. 2017

Int.J.Curr.Microbiol.App.Sci

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“…There are other potential implications for post‐harvest sterilization from the inoculative freezing experiment. In this study, we found that freezing of larvae could be induced by inoculation with external ice crystals, and that when placed at −30°C T. leucotreta larvae froze within 11 min, long before fruits of a comparable size to oranges have been documented to freeze (Jie et al , 2003). Oranges typically have an SCP of −1.8 ± 0.1°C (Jie et al , 2003), measured during a direct plunge protocol that recorded temperature in fruit placed directly at −30°C.…”

Section: Discussionmentioning

confidence: 86%

False codling moth Thaumatotibia leucotreta (Lepidoptera, Tortricidae) larvae are chill‐susceptible

2011

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This study reports on the low temperature tolerance and cold hardiness of larvae of false codling moth, Thaumatotibia leucotreta. We found that larvae have mean critical thermal minima (lower limits of activity) of 6.7°C which was influenced by feeding status. The effects of low temperature exposure and duration of exposure on larval survival were assessed and showed that the temperature at which 50% of the population survives is −11.5 ± 0.3°C after 2 h exposure. The supercooling point (SCP, i.e., freezing temperature) was investigated using a range of cooling rates and under different conditions (feeding and hydration status) and using inoculative freezing treatments (in contact with water or orange juice). The SCP decreased significantly from −15.6°C to −17.4°C after larvae were fasted for 24 h. Twenty‐four hour treatments at either high or low relative humidity (95.9% or 2.4%) also significantly decreased SCP to −17.2°C and −18.2°C respectively. Inoculative freezing (by water contact) raised SCP from −15.6°C to −6.8°C which could have important implications for post‐harvest sterilization. Cooling rates did not affect SCP which suggests that there is limited phenotypic plasticity of SCP during the larval life‐stage, at least over the short time‐scales investigated here. In conclusion, larvae of T. leucotreta are chill‐susceptible and die upon freezing. These results are important in understanding this pest's response to temperature variation, understanding pest risk status and improving post‐harvest sterilization efficacy.

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“…The modelling of viscosity and other physical properties at temperatures close to the freezing point could contribute to the design of processes and equipment for freezing technologies such as freeze concentration, freeze drying, and coffee extract handling in the coffee industry. The aim of the present work was to measure and model The method of undercooling reported by [24][25][26] The method was previously standardized by measuring the freezing curve of sucrose solutions and comparing it with reported data [10], [24]. The solutions were prepared with sucrose analytic grade (Panreac Química, Colombia) at solid concentrations of 10-50% w/w and distilled water at 40°C.…”

Section: Introductionmentioning

confidence: 99%

Rheological Behaviour, Freezing Curve, and Density of Coffee Solutions at Temperatures Close to Freezing

Moreno¹,

Raventós²,

Hernández³

et al. 2014

International Journal of Food Properties

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The physical properties of coffee solutions were determined for temperatures close to the freezing point. Rheological behaviour, freezing curve, density and their relationship between coffee mass fraction and brix degrees were determined for coffee mass fractions between 5 and 50% (wet basis) in the -6°C to 20°C temperature interval. Values of viscosity varied from 1.99 to 1037 mPa·s and values of density from 1000 to 1236 kg·m -3 . The freezing curve was generated using the undercooling method, giving values within freezing curves for food fluids. The results were used to generate mathematical models to predict viscosity, freezing point depression, and density as a function of coffee mass fraction and temperature.

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The correlation between freezing point and soluble solids of fruits

Cited by 63 publications

References 0 publications

Effect of Condensation Method on Quality Attribute of Kulfi

Effect of Condensation Method on Quality Attribute of Kulfi

False codling moth Thaumatotibia leucotreta (Lepidoptera, Tortricidae) larvae are chill‐susceptible

Rheological Behaviour, Freezing Curve, and Density of Coffee Solutions at Temperatures Close to Freezing

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