BOUND WATER DETERMINATION USING VACUUM DIFFERENTIAL SCANNING CALORIMETRY

Autor:	Dennis R. Heldman, M. P. Palnitkar, P. J. Bechtel, Albert M. Pearson
Rok vydání:	1971
Předmět:	Whole egg Differential scanning calorimetry Chemistry Analytical chemistry food and beverages Bound water Water binding Corn starch Food Science
Zdroj:	Journal of Food Science. 36:84-86
ISSN:	1750-3841 0022-1147
DOI:	10.1111/j.1365-2621.1971.tb02040.x
Popis:	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.
Databáze:	OpenAIRE
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