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RELATIONSHIP BETWEEN STATIC ELECTRICAL CONDUCTIVITY AND UNFROZEN WATER CONTENT IN FOOD PRODUCTS.

Author(s) : HORI T., KAKO M., HAYASHI H.

Type of article: Article

Summary

THE STATIC ELECTRICAL CONDUCTIVITY MEASUREMENTS ON FROZEN FOODS SUCH AS CITRUS JUICE AND VARIETIES OF CHEESE SHOWED THAT BOTH CONDUCTIVITY AND UNFROZEN WATER CONTENT IN FOOD PRODUCTS VARIED DIRECTLY WITH TEMPERATURE. THE LINEAR PORTION OF THE CURVES AT LOW TEMPERATURE WAS RELATED TO BOUND WATER CONTENT WHICH WAS INDEPENDENT OF TEMPERATURE, WHEREAS THE NON-LINEAR PORTION IN THE TEMPERATURE RANGE BETWEEN THE FREEZING POINT AND 10 OR 35 K BELOW THIS POINT WAS RELATED TO THE UNFROZEN FREE WATER CONTENT WHICH WAS DEPENDENT ON TEMPERATURE.

Details

  • Original title: RELATIONSHIP BETWEEN STATIC ELECTRICAL CONDUCTIVITY AND UNFROZEN WATER CONTENT IN FOOD PRODUCTS.
  • Record ID : 1983-1328
  • Languages: English
  • Publication date: 1982
  • Source: Source: J. Food Sci.
    vol. 47; n. 4; 1982.07-08; 1254-1256; 4 fig.; 1 tabl.; 22 ref.
  • Document available for consultation in the library of the IIR headquarters only.

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