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Water in Foods

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State of Bound Water: Measurement and Significance in Food Processing

Abstract

Water is an indispensable components of food materials ranging very minimal to severely as high as 80–90% in weight. The amount of water is not consistent throughout the food materials due to its diverse degree of bonding with other components of food materials. There are many terminology available in relation to describing water in food materials. Sometimes these terminologies are interchangeable in meaning in a certain context and differ in some other context. An extensive discussion on the common terminologies regarding the presence of water in food materials has been presented in this chapter. Following this, classification of water in food materials has been discussed in details.

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Authors and Affiliations

  1. Department of Mechanical Engineering, Rajshahi University of Engineering, Rajshahi, Bangladesh

    Mohammad U. H. Joardder, Monjur Mourshed & Mahadi Hasan Masud

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  1. Mohammad U. H. Joardder
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Joardder, M.U.H., Mourshed, M., Hasan Masud, M. (2019). Water in Foods. In: State of Bound Water: Measurement and Significance in Food Processing. Springer, Cham. https://doi.org/10.1007/978-3-319-99888-6_2

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