抄録
Freezing point depression of selected food solutions were measured at various concentrations in order to reveal the characteristics of solid-liquid phase equilibrium. The measurement were carried out on a hand made apparatus that was calibrated before the measurement by some of selected reagents (acid and sugar) with known thermal properties.
The results revealed that the freezing point depression of selected food solutions deviated from the behavior of the ideal solution with increasing solute concentration, so the water activity for non-ideal solution were introduced to the freezing point depression equation. Further, assuming that the heat of fusion was a equation of temperature, thus the following new equation was led,
ln {(1-Xs)/(l-Xs+α·Xs + β·Xs2)} = A(1/To - 1/Tf) - Bln(To/Tf)
The goodness of fit of the equation showed the best results.
Futhermore, by using the parameters a formula of freezing ratio and the relative water activities, which showed deviation from the ideal solution, were derived.
