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BOUND WATER DETERMINATION USING VACUUM DIFFERENTIAL SCANNING CALORIMETRY
Author(s) -
BECHTEL P. J.,
PALNITKAR M. P.,
HELDMAN D. R.,
PEARSON A. M.
Publication year - 1971
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1971.tb02040.x
Subject(s) - differential scanning calorimetry , bound water , calorimeter (particle physics) , chemistry , water content , food science , corn starch , starch , analytical chemistry (journal) , materials science , chromatography , thermodynamics , molecule , organic chemistry , physics , geotechnical engineering , detector , engineering , electrical engineering
SUMMARY– Using a vacuum differential scanning calorimeter, it was possible to measure the relative bound water content of several food stuffs. Freeze‐dried beef powder, freeze‐dried whole egg powder, modified corn starch powder and non‐fat dry milk were used. Results indicate that the relative bound water of food stuffs can be determined, but determination of total water from water binding energy will require further experimentation.