| 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.identifier.uri |
http://41.74.91.244:8080/handle/123456789/600 |
|
| 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 |