In studying the physics of ice-cream freezing and in calculating refrigeration constants for ice-cream work, it is desirable to be able not only to calculate the freezing points of ice-cream mixes but also to determine the quantity of ice that may be separated from the mix at any temperature. !Viaking certain allowable assumptions, it is possible to calculate these values with considerable accuracy.
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A.J. Leighton (1927) studied this question.
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