SUMMARY– Using a vacuum differential scanning calorimeter, it was possible to measure the relative bound water content of several food stuffs. Freeze‐dried beef powder, freeze‐dried whole egg powder, modified corn starch powder and non‐fat dry milk were used. Results indicate that the relative bound water of food stuffs can be determined, but determination of total water from water binding energy will require further experimentation.
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Bechtel et al. (1971) studied this question.
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