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Bound water: its definition, estimation and characteristics
Author(s) -
Caurie Matthew
Publication year - 2011
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.1365-2621.2011.02581.x
Subject(s) - bound water , upper and lower bounds , adsorption , molecule , chemistry , thermodynamics , stability (learning theory) , fraction (chemistry) , type (biology) , mathematics , chromatography , physics , organic chemistry , mathematical analysis , computer science , geology , paleontology , machine learning
Summary Parameters of Caurie’s [ International Journal of Food Science and Technology 40 (2005) 283] unimolecular adsorption equation have been used to calculate total bound water to equal the square of the primary water capacity or m 0 2 grams. Current freezing methods predict bound water up to nm 0 grams which leaves a fraction of the total bound water with limited freezing properties unaccounted for. From these studies three types of bound water have been identified at room temperature along a decreasing energy gradient. It has been shown that the stability of processed and blended foods will improve with formula modifications consistent with expansion of type II bound water molecules and processed foods will be more stable the smaller the fractional ratio of type III to type II bound water molecules.