Differential thermal analysis of frozen food systems. I. The determination of unfreezable water

Abstract

Summary A method is described for the determination of the amounts of unfreezable water in food materials by the use of differential thermal analysis (D.T.A.). Results for a range of different food materials and food constituents are summarized and compared with a smaller number of values obtained by other workers using a variety of other techniques. The method described is simple and direct and is free from the uncertainties which attend the procedures involved in most of the methods previously employed.