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Secondary nucleation of ice in sugar solutions and fruit juices (1976)

Stocking, James H. ; King, C. Judson

Hoboken, NJ : Wiley-Blackwell

AIChE Journal 22 (1976), S. 131-140

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ISSN: 0001-1541

Keywords: Chemistry ; Chemical Engineering

Source: Wiley InterScience Backfile Collection 1832-2000

Topics: Chemistry and Pharmacology , Process Engineering, Biotechnology, Nutrition Technology

Notes: From thermal response measurements, ice nucleation rates in distilled water, sugar solutions, and fruit juices were determined for a stirred, batch-seeded crystallizer. High resolution thermometry permitted use of initial sub-coolings between 0.01° and 0.2°K. Nucleation increased with approximately the second power of subcooling. Applications to freeze concentration are considered.

Additional Material: 8 Ill.

Type of Medium: Electronic Resource

URL: http://dx.doi.org/10.1002/aic.690220116

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