Differential thermal analysis of frozen food systems. I. The determination of unfreezable water
- 1 September 1971
- journal article
- Published by Oxford University Press (OUP) in International Journal of Food Science & Technology
- Vol. 6 (3) , 317-327
- https://doi.org/10.1111/j.1365-2621.1971.tb01620.x
Abstract
Summary: A method is described for the determination of the amounts of unfreezable water in food materials by the use of differential thermal analysis (D.T.A.). Results for a range of different food materials and food constituents are summarized and compared with a smaller number of values obtained by other workers using a variety of other techniques. The method described is simple and direct and is free from the uncertainties which attend the procedures involved in most of the methods previously employed.Keywords
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