JOURNAL OF FOOD ENGINEERING, vol.27, no.3, pp.291-295, 1996 (SCI-Expanded)
Article / Article
JOURNAL OF FOOD ENGINEERING
Science Citation Index Expanded (SCI-EXPANDED), Scopus
Middle East Technical University Affiliated:
A phase distribution coefficient for the concentration of liquid foods at the solid-liquid interface is defined and estimated for freezing of carrot juice in a cylindrical container 9 cm in diameter At four freezing temperatures, in the range -6.5 to -14.2 degrees C, the distribution coefficient was found to be practically independent of the freezing temperature and is about 0.38.