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Bound Water Measurement Techniques

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Book cover State of Bound Water: Measurement and Significance in Food Processing

Abstract

Heterogeneous, amorphous, hygroscopic and porous properties of food materials make it complex in nature. Water is not uniformly distributed in food material. Bound water shows different characteristics in different ways. Consequently, there is no direct method reported in literature for calculating the bound water. However, several indirect approaches based on the distinct features of bound water are available in literature. In this chapter a comprehensive review on the available methods including DSC, Bound water estimation from SEM image, Dilatometry, TGA, NMR, BIA and CT scan to investigate the moisture distribution has been done. Moreover, the characterization of bound water in different approaches has also comprehensively discussed. An enhanced understanding of the measurement technique of different types of water in the food materials is vital to optimize the processing condition and eventually to achieve high-quality food product.

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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). Bound Water Measurement Techniques. In: State of Bound Water: Measurement and Significance in Food Processing. Springer, Cham. https://doi.org/10.1007/978-3-319-99888-6_4

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