The equilibrium freezing points of fresh invertebrate seafoods measured by the freezing curve method varied from −0.5 to −2.07°C. the freezing point of seafood was modelled by empirical and semi‐empirical correlations, and by theoretical equations derived from the Clausius‐Clapeyron equation and Raoult's law. Useful prediction were only obtained within species.
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Rahman et al. (1994) studied this question.
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