UEWScholar Repository

Bound water: Its definition, estimation and characteristics

Show simple item record

dc.contributor.author Caurie M.
dc.date.accessioned 2022-10-31T15:05:57Z
dc.date.available 2022-10-31T15:05:57Z
dc.date.issued 2011
dc.identifier.issn 9505423
dc.identifier.other 10.1111/j.1365-2621.2011.02581.x
dc.description Caurie, M., Department of Home Economics Education, University of Education Winneba, P.O. Box 25, Winneba, Ghana en_US
dc.description.abstract Parameters of Caurie's [International Journal of Food Science and Technology40 (2005) 283] unimolecular adsorption equation have been used to calculate total bound water to equal the square of the primary water capacity or m02 grams. Current freezing methods predict bound water up to nm0grams 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. � 2011 The Author. International Journal of Food Science and Technology � 2011 Institute of Food Science and Technology. en_US
dc.subject Binding energy en_US
dc.subject Bound water en_US
dc.subject Non-freezing en_US
dc.subject Non-solvent en_US
dc.subject Unimolecular adsorption en_US
dc.subject Water activity en_US
dc.title Bound water: Its definition, estimation and characteristics en_US
dc.type Article en_US

Files in this item

Files Size Format View

There are no files associated with this item.

This item appears in the following Collection(s)

Show simple item record

Search UEWScholar


My Account