Calculation of Bound Water in Frozen Food

Abstract

ABSTRACT Using the widely accepted model of Schwartberg in which water is divided into free (freezable) and bound (unfreezable) fractions, a multiple linear regression enabled the bound water fraction to be calculated from enthalpy‐temperature data. For each type of material (meat and fish, egg, bread or Tylose), the ratio of bound water to solids content was found to fall within a relatively narrow range.