Calculation of Bound Water in Frozen Food
- 1 January 1987
- journal article
- research article
- Published by Wiley in Journal of Food Science
- Vol. 52 (1) , 210-212
- https://doi.org/10.1111/j.1365-2621.1987.tb14006.x
Abstract
Using the widely accepted model of Schwartberg in which water is divided into free (freezable) and bound (unfreezable) fractions, a multiple linear regression enabled the bound water fraction to be calculated from enthalpy‐temperature data. For each type of material (meat and fish, egg, bread or Tylose), the ratio of bound water to solids content was found to fall within a relatively narrow range.This publication has 2 references indexed in Scilit:
- Digital Imaging in the Plastic Surgical PracticeInternational Journal of Cosmetic Surgery and Aesthetic Dermatology, 2002
- Thermodynamic Analysis of the Freezing and Thawing of Foods: Enthalpy and Apparent Specific HeatJournal of Food Science, 1985