Some Studies in Freezing and Melting Points of Fruits, Vegetables, and Liquids

This thesis, as the title suggests, has to do with the determination of the freezing and melting points of fruits, vegetables, and liquids. At the present time, there is but very little material or written matter concerning the subject, and for that reason and for the writers personal interest in the subject of mechanical refrigeration, this thesis is written. The greater part of this thesis represents original research work performed in the Refrigeration Laboratory of the University of Tennessee.