International Journal of Food Science and Nutrition

International Journal of Food Science and Nutrition


International Journal of Food Science and Nutrition
International Journal of Food Science and Nutrition
Vol. 2, Issue 3 (2017)

Freezing point depression of different Sucrose solutions and coconut water


JAEC Jayawardena, MPG Vanniarachchi, MAJ Wansapala

The addition of non-volatile substances to a solvent decreases the vapor pressure and added solute particles affects with the formation of pure solvent crystals. Decrease in freezing point directly correlated to the concentration of solutes dissolved in the solvent. This study determines freezing point depression of Sucrose solutions and coconut water with respect the amount of dissolved soluble solids in the solvent. Brix 50, 100, 150, 200 and 250 of sucrose solutions were prepared and each sample was allowed to freeze at – 200C.The decreasing temperature during freezing was recorded with time. Then it was allowed to melt and change in the temperature (0C) was recorded with time (s). Same procedure was carried out for coconut water. Freezing curve and melting curve were plotted and freezing and melting points of Sucrose solutions were -0.40C, -1.70C.-2.20C, -2.30C and -3.30C for brix 50, 100, 150, 200 and 250 respectively. Freezing point of coconut water was -2.40C at brix 3.5.
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