MEASUREMENT OF GEL WATER‐BINDING CAPACITY BY CAPILLARY SUCTION POTENTIAL

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Abstract
A new simple method has been developed which may be applicable in the measurement of the water‐binding capacity (WBC) of moist foods and gels which easily deform under pressure. This study was designed to establish the procedure conditions using gels. The material to be measured is placed in a special cup, layered with filter paper of a predetermined moisture content and held at 6°C for 72 hr. From the change in moisture content of the filter paper after equilibration, the suction potential in N/m2 of the measured material is read off a standard curve. This curve was prepared by measuring the water lost from filter paper in a standard soil test cell as a function of applied pressure. On this basis, the suction pressure as a function of moisture content can be determined at very high water contents.

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