CALCULATION OF BOUND WATER IN FROZEN FOOD

被引：69

作者：

PHAM, QT ^{[1
]}

机构：

[1] MEAT IND RES INST NEW ZEALAND INC, POB 617, HAMILTON, NEW ZEALAND

来源：

JOURNAL OF FOOD SCIENCE | 1987年 / 52卷 / 01期

关键词：

D O I：

10.1111/j.1365-2621.1987.tb14006.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

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.

引用

页码：210 / 212

页数：3

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