The phenomenon of freezing-point depression that accompanies the solute concentration of selected food extracts was investigated to reveal the characteristics of solid-liquid phase equilibrium. The freezing curves of various food extract did not exhibit ideal solution behaviour in the higher concentration range. The experimental data were fitted to new freezing-point depression equations by the method of nonlinear least squares, and the results clearly indicated that the calculated freezing points at various concentrations were in good agreement with the experimental data. Furthermore, by using the determined parameters, the freezing ratio and the activation coefficients were derived.

KEYWORDS: year 1996, freezing, frozen foods, properties, equilibrium, calculating, measuring, thermal properties, thermodynamics, food storage, food industry