V Freezing point depression is a colligative

property of water.
V Colligative properties of solutions are
properties that depend upon the
concentration of solute molecules or ions,
but not upon the identity of the solute.
V Freezing point depression occurs when the
freezing point of a liquid is lowered by
adding another compound to it. The solution
has a lower freezing point than that of the
pure solvent.
V @hen you add salt to water, you introduce
dissolved foreign particles into the water.
The freezing point of water becomes lower
as more particles are added until the point
where the salt stops dissolving or temp
remain const. And then decrease called
eutectic point.
V For a solution of table salt (sodium chloride,
NaCl) in water, this temperature is -21°C (-
6°F) under controlled lab conditions. On a
real sodium chloride can melt ice only down
to about -9°C (15°F).
V A compound that yields more ions into a
water solution would lower the freezing
point of water more than salt.
V odium chloride dissolves into 2 types of
particles: one sodium ion and one chloride
ion per sodium chloride 'molecule'.

V For example, calcium chloride (CaCl2)

dissolves into three ions (one calcium and
two chloride ion) and lowers the freezing
point of water more than sodium chloride.
V Calculate the molar mass of the dissolved
compound.
V Molar mass is calculated as the sum of mass
of all atoms in the molecule. Atomic weights
of corresponding elements are given in the
periodic table of the chemical elements.
V example: Molar mass
R
R
R 





V ¢ivide the mass of the dissolved compound
by its molar mass to calculate its amount in
moles.
V Amount (in moles) =mass
(compound)/molar mass (compound).
V Example -
 R

 


 
 
V ¢ivide number of moles (tep 2) by the mass
(in kg) of the solvent to calculate the
concentration of the dissolved compound.
Note this concentration is called molality.
V Molality(compound)=number of moles
(compound)/mass of solvent in kg.
V Example, 
 R


   
 
 
V Consider a possible dissociation of the
dissolved compound and calculate the total
number of ions (referred to as the m
!
" 
 ) resulted from the
dissociation.
V The salt Na2O4 dissociates as
Na2O4=2Na(+)+O4(2-) i.e. produces 3
ions.
V odium chloride produced two ions (Na+
and Cl-) i.e. its van't Hoff factor equals 2.
V Navigate to solvent properties table or
consult references and find the  #

 R$ and the freezing point for a
particular solvent.
Example- $  
  %
& 
 ' #   &  
  +
m ( 
$R*
) R* ) R*

@ater H2O 0.000 100.000 -1.858

Acetic acid HC2H3O2 -16.60 118.5 -3.59

Benzene C6H6 -5.455 80.2 -5.065

Camphor C10H16O -179.5 ... -40

Carbon disulfide C2 ... 46.3 ...

Cyclohexane C6H12 -6.55 80.74 -20.0

Ethanol C2H5OH ... 78.3 ...

V Multiply molarity (tep 3), the cryoscopic
constant (tep 5) and van't Hoff factor (tep
4) to calculate the freezing point depression
(dT).
V dT(degrees Celsius )=molality ï cryoscopic
constant (Kf) ï van't Hoff factor.
V Example - &,  
 ï R% ï %-

&  
V Add the freezing point depression to the
freezing point of the solvent to calculate the
freezing point of the solution.
Example -  ' #  .

R%-
%-
& 


 ( 
/ )


,#
Ammonium sulphate (NH4)2O4 -7°C (20°F)
Calcium chloride CaCl2 -29°C (20°F)
Calcium magnesium Calcium carbonate -9°C (15°F)
acetate (CMA) CaCO3, magnesium
carbonate MgCO3, and
acetic acid CH3COOH
Magnesium chloride MgCl2 -15°C (5°F)
Potassium acetate CH3COOK -9°C (15°F)
Potassium chloride KCl -7°C (20°F)
odium chloride (rock NaCl -9°C (15°F)
salt, halite)
Urea NH2CONH2 -7°C (20°F)
V ¢ef - Amount of heat extracted from the
product per unit time called freezing rate.

V Factors which affect freezing time:-

- Freezer type.
- Freezer operating temperature.
- Air speed in an air blast freezer.
- Product temperature
- Product thickness
- Product shape
- Product contact area and density
- Product packaging
- pecies of fish
V Plank's equation for calculating freezing
time.
V / = Heat to be extracted between the initial
freezing point and final temperature
(kcal/kg)
V  = pecific volume of fish (m3/kg)
V ¢ = Thickness of product (m)
V  = Thermal conductivity of frozen fish
(kcal/h m °C)
V ) and [ = Constants which depend on shape
Freezing times for fish products :-
V Air blast freezers:
V Fluidized and semi-fluidized freezers.
V Plate freezers :
‰ Horizontal plate freezers.
‰ Vertical plate freezers.
‰ Automatic plate freezers.
V èiquid nitrogen freezer.
V Carbon dioxide freezer.
V Immersion freezers.
Thank you