Study on supercooling of water and food in cylindrical containers

Date

7-2015

Degree

Bachelor of Science in Food Technology

Major Course

Major in Food Science

College

College of Agriculture and Food Science (CAFS)

Adviser/Committee Chair

Ernesto V. Carpio

Restrictions

Restricted: Not available to the general public and to those bound by the confidentiality agreement. Access is available only after consultation with author/thesis adviser.

Abstract

The supercooling of water and food in cylindrical plastic containers were observed and analyzed. Distilled water, mango juice and mango puree were the samples used. The samples were put in six plastic cylinders of different diameters and were cooled in a freezer. The cooling curves of the samples were established through monitoring the temperature of the sample with the use of thermocouples that were attached to a data logging system. The effect of the different diameters of cylindrical plastic containers to the probability and stability of supercooling of the samples was determined. The effect of solids content of the sample to the probability and stability of supercooling was also determined. It was observed that distilled water and mango juice in plastic cylinders of large diameters did not supercool. The critical diameters established for distilled water and mango juice were 38 and 73 mm, respectively. Mango puree did not supercool in all plastic cylinders. The effects of various factors were established based on the observations. For the effect of varying diameter of plastic cylinders, the probability and stability of supercooling decreases as the diameter of the container increases. For the effect of solids content of the samples, the probability and stability of supercooling decreases as the solids content of the sample increases.

Language

English

Location

UPLB Main Library Special Collections Section (USCS)

Call Number

LG 993.5 2015 F61 /B39

Document Type

Thesis

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