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In the making of ice cream at -10C, the phase diagram ON THE RIGHT is essential in knowing the optimized condition for its production. Given
- In the making of ice cream at -10°C, the phase diagram ON THE RIGHT is essential in knowing the optimized condition for its production. Given the phase diagram of sucrose aqueous solution, at what condition (0%, 20% or 54%) will you have the best ice cream mix after freezing. Explain the basis of your choice.
Temperature (C) 200- 160- 120- 80- 40- -80- liquid ice and liquid super- saturated solution glass Tm 20 40 60 80 Sucrose Content (% by weight) 100
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Fundamental Managerial Accounting Concepts
Authors: Thomas Edmonds, Christopher Edmonds, Bor Yi Tsay, Philip Old
7th edition
978-0077632427, 77632427, 78025656, 978-0078025655
