Effective Molecular Weight of Aqueous Solutions and Liquid Foods Calculated From the Freezing Point Depression

Abstract

ABSTRACT Freezing point depression (FPD) methods were applied to estimate the effective molecular weights of pure solutions and liquid foods. Explicit expressions among FPD, molecular weight and concentration were developed. The estimated molecular weights were about 333–356 for skim milk, 347–350 for coffee beverage, 164–167 for grape juice and 196–203 for tomato juice. The FPD methods were considered accurate for nonacidic foods but they could underestimate the values for acidic foods.