Rapid Quantitative Method for Bound Water Determination in Aqueous Systems Using Differential Scanning Calorimetry

  • Endel Karmas
  • C. C. Chen


The percent of “bound” water in an aqueous system is obtained from the isothermal dehydration curve. The “free” water peak in the sample curve is related empirically on a weight basis to the evaporation curve of distilled water. The method is sensitive and precise. The water binding of the sodium form of a soy protein isolate at higher concentrations was larger than that of sodium caseinate. Sodium tripolyphosphate imparted higher water binding properties to foods than did sodium chloride. It was further shown that there was no correlation between water binding and water activity as measured in food model systems.


Aqueous System Sodium Chloride Water Activity Water Binding Sodium Caseinate 
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Copyright information

© Springer Science+Business Media New York 1974

Authors and Affiliations

  • Endel Karmas
    • 1
  • C. C. Chen
    • 1
  1. 1.Department of Food ScienceRutgers UniversityNew BrunswickUSA

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