Freezing points of selected seafoods (invertebrates)

MOHAMMED SHAFIUR RAHMAN; ROBERT H. DRISCOLL

doi:10.1111/j.1365-2621.1994.tb02046.x

Freezing points of selected seafoods (invertebrates)

MOHAMMED SHAFIUR RAHMAN^*, ROBERT H. DRISCOLL

^*Corresponding author for this work

Food Science and Nutrition

Research output: Contribution to journal › Article › peer-review

33 Citations (Scopus)

Abstract

The equilibrium freezing points of fresh invertebrate seafoods measured by the freezing curve method varied from −0.5 to −2.07°C. the freezing point of seafood was modelled by empirical and semi‐empirical correlations, and by theoretical equations derived from the Clausius‐Clapeyron equation and Raoult's law. Useful prediction were only obtained within species.

Original language	English
Pages (from-to)	51-61
Number of pages	11
Journal	International Journal of Food Science and Technology
Volume	29
Issue number	1
DOIs	https://doi.org/10.1111/j.1365-2621.1994.tb02046.x
Publication status	Published - 1994

Keywords

Bound water
freezing curves
freezing point depression models
supercooling

ASJC Scopus subject areas

Food Science
Industrial and Manufacturing Engineering

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10.1111/j.1365-2621.1994.tb02046.x

Cite this

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abstract = "The equilibrium freezing points of fresh invertebrate seafoods measured by the freezing curve method varied from −0.5 to −2.07°C. the freezing point of seafood was modelled by empirical and semi‐empirical correlations, and by theoretical equations derived from the Clausius‐Clapeyron equation and Raoult's law. Useful prediction were only obtained within species.",

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AB - The equilibrium freezing points of fresh invertebrate seafoods measured by the freezing curve method varied from −0.5 to −2.07°C. the freezing point of seafood was modelled by empirical and semi‐empirical correlations, and by theoretical equations derived from the Clausius‐Clapeyron equation and Raoult's law. Useful prediction were only obtained within species.

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KW - freezing point depression models

KW - supercooling

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Freezing points of selected seafoods (invertebrates)

Abstract

Keywords

ASJC Scopus subject areas

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