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

  • Endel Karmas
  • C. C. Chen

Summary

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.

Keywords

Aqueous System Sodium Chloride Water Activity Water Binding Sodium Caseinate 
These keywords were added by machine and not by the authors. This process is experimental and the keywords may be updated as the learning algorithm improves.

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References

  1. Fennema, O. R. 1970. Nature and characteristics of water in food and biological systems. Paper presented at the symposium “Highlights in Food Science”, March 23, East Lansing, Michigan.Google Scholar
  2. Karmas, E. 1973. Water in biosystems. J. Food Sci.38, 736.CrossRefGoogle Scholar
  3. Karmas, E., and DiMarco, G. R. 1970. Water Binding Index of proteins as determined by differential micro-calorimetry. In “Analytical Calorimetry”, Vol. 2, p. 135. R. S. Porter and J. F. Johnson, eds. Plenum Press, New York.CrossRefGoogle Scholar
  4. Kuprianoff, J. 1958. “Bound water” in foods. In “Fundamental Aspects of the Dehydration of Foodstuffs”, p. 14. (Society of Chemical Industry, London). The Macmillan Co., New York.Google Scholar
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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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