ShareCALCULATION OF BOUND WATER IN FROZEN FOOD.
Author(s) : PHAM Q. T.
Type of article: Article
Summary
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.
Details
- Original title: CALCULATION OF BOUND WATER IN FROZEN FOOD.
- Record ID : 1988-1453
- Languages: English
- Publication date: 1987
- Source: Source: J. Food Sci.
vol. 52; n. 1; 1987.01-02; 210-212; 3 tabl.; 21 ref. - Document available for consultation in the library of the IIR headquarters only.
Indexing
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Themes:
Food engineering;
Freezing of foodstuffs - Keywords: Calculation; Bread; Meat; Fish; Egg; Bound water
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