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Differential thermal analysis of frozen food systems. I. The determination of unfreezable water
Author(s) -
DUCKWORTH R. B.
Publication year - 1971
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/j.1365-2621.1971.tb01620.x
Subject(s) - differential (mechanical device) , thermal , environmental science , range (aeronautics) , biological system , mathematics , process engineering , materials science , thermodynamics , physics , engineering , biology , composite material
Summary A method is described for the determination of the amounts of unfreezable water in food materials by the use of differential thermal analysis (D.T.A.). Results for a range of different food materials and food constituents are summarized and compared with a smaller number of values obtained by other workers using a variety of other techniques. The method described is simple and direct and is free from the uncertainties which attend the procedures involved in most of the methods previously employed.