C. S. Chen
University of Florida
11 Papers
94 Citations
C. S. Chen is an academic researcher from University of Florida. The author has contributed to research in topics: Orange juice & Freezing-point depression. The author has an hindex of 10, co-authored 11 publications.
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Papers
Kinetics of ascorbic acid loss and nonenzymatic browning in orange juice serum: experimental rate constants.
TL;DR: The kinetics of ascorbic acid loss and nonenzymatic browning in clarified orange juice (serum) were investigated in an anaerobic environment and rate constants of browning pigment formation were 30-50% greater in serum than in whole juice.
163
Effective Molecular Weight of Aqueous Solutions and Liquid Foods Calculated From the Freezing Point Depression
TL;DR: In this article, the freezing point depression (FPD) method was applied to estimate the effective molecular weights of pure solutions and liquid foods and 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.
72
Water Activity – Concentration Models for Solutions of Sugars, Salts and Acids
TL;DR: A semi-empirical model of water activity changes due to solute concentrations increase in solutions of electrolytes and nonelectrolytes was developed based on an extension of Raoult's law.
33
Relationship Between Freezing Point Depression and Solute Composition of Fruit Juice Systems
TL;DR: In this paper, the freezing point depression values of citrus juice were less than those of the model system of comparable average molecular weight and the differences were characterized by a parameter which accounted for the solute-solvent interactions.
26
Predicting water activity in solutions of mixed solutes.
TL;DR: The water activity of aqueous unprocessed food preparation that contains only solutes, only food polymers, or mixtures of solutes and polymers was estimated using the Ross equation as mentioned in this paper.
22