Relationship Between Static Electrical Conductivity and Unfrozen Water Content in Food Products | Zendy

HORI T. | Zendy; KAKO M. | Zendy; HAYASHI H. | Zendy

AI Assistant Blog Pricing

Home ZAIA Blog

Premium

Relationship Between Static Electrical Conductivity and Unfrozen Water Content in Food Products

Author(s) -

HORI T.,

KAKO M.,

HAYASHI H.

Publication year - 1982

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.1365-2621.1982.tb07659.x

Subject(s) - water content , conductivity , electrical resistivity and conductivity , freezing point , linear relationship , atmospheric temperature range , bound water , food products , chemistry , food science , materials science , thermodynamics , mathematics , physics , statistics , geotechnical engineering , electrical engineering , organic chemistry , molecule , engineering

The static electrical conductivity measurements on frozen foods such as citrus juice and varieties of cheese showed that both conductivity and unfrozen water content in food products varied directly with temperature. In describing the log σ vs 1/T curve, where σ is the conductivity and T is the absolute temperature, it was found that the linear portion of the curves at low temperature was related to bound water content which was independent of temperature, whereas the non‐linear portion in the temperature range between the freezing point and 10 or 35 degrees below the freezing point was related to the unfrozen free water content which was dependent on temperature.

This content is not available in your region!

Continue researching here.

Having issues? You can contact us here

Accelerating Research