Measurement of free water in foods by secondary derivative thermogravimetry
The thermogravimetry (TGA) and derivative thermogravimetry (DTG) methods have been used to measure the free water in low-moisture foods. In this study, the 2nd derivative thermogravimetry (2nd DTG) method distinguished the free and bound water based on the speed of moisture evaporation, which could...
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Online Access: | http://dx.doi.org/10.1080/19476337.2017.1416675 |
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doaj-af12a83ad2c943749d4618184a8fa57d2020-11-25T01:35:06ZengTaylor & Francis GroupCyTA - Journal of Food1947-63371947-63452018-01-0116143844310.1080/19476337.2017.14166751416675Measurement of free water in foods by secondary derivative thermogravimetryYubin Wang0Qingyun Zheng1Wu Li2Yue Ma3Xiaoyan Zhao4Chao Zhang5Beijing Academy of Agriculture and Forestry SciencesBeijing Academy of Agriculture and Forestry SciencesBeijing Academy of Agriculture and Forestry SciencesBeijing Academy of Agriculture and Forestry SciencesBeijing Academy of Agriculture and Forestry SciencesBeijing Academy of Agriculture and Forestry SciencesThe thermogravimetry (TGA) and derivative thermogravimetry (DTG) methods have been used to measure the free water in low-moisture foods. In this study, the 2nd derivative thermogravimetry (2nd DTG) method distinguished the free and bound water based on the speed of moisture evaporation, which could be used for both low-moisture and high-moisture foods. First, the key factors related to moisture evaporation were optimized. Isothermal temperature of 30 ~ 50°C, dynamic temperature of 0.033 ~ 0.133°C/min, and flow rate of nitrogen of 20 ~ 40 mL/min were the optimal parameters for the 2nd DTG method. Under these conditions, the repeatability and reproducibility of the 2nd DTG method were enhanced, its applicability was expanded to high-moisture foods, and the accuracy was ± 4.0% of the nuclear magnetic resonance results. Hence, the 2nd DTG method is better suited for the measurement of free water in foods.http://dx.doi.org/10.1080/19476337.2017.1416675Free water2nd derivative thermogravimetrybound watermoisture evaporationnuclear magnetic resonance |
collection |
DOAJ |
language |
English |
format |
Article |
sources |
DOAJ |
author |
Yubin Wang Qingyun Zheng Wu Li Yue Ma Xiaoyan Zhao Chao Zhang |
spellingShingle |
Yubin Wang Qingyun Zheng Wu Li Yue Ma Xiaoyan Zhao Chao Zhang Measurement of free water in foods by secondary derivative thermogravimetry CyTA - Journal of Food Free water 2nd derivative thermogravimetry bound water moisture evaporation nuclear magnetic resonance |
author_facet |
Yubin Wang Qingyun Zheng Wu Li Yue Ma Xiaoyan Zhao Chao Zhang |
author_sort |
Yubin Wang |
title |
Measurement of free water in foods by secondary derivative thermogravimetry |
title_short |
Measurement of free water in foods by secondary derivative thermogravimetry |
title_full |
Measurement of free water in foods by secondary derivative thermogravimetry |
title_fullStr |
Measurement of free water in foods by secondary derivative thermogravimetry |
title_full_unstemmed |
Measurement of free water in foods by secondary derivative thermogravimetry |
title_sort |
measurement of free water in foods by secondary derivative thermogravimetry |
publisher |
Taylor & Francis Group |
series |
CyTA - Journal of Food |
issn |
1947-6337 1947-6345 |
publishDate |
2018-01-01 |
description |
The thermogravimetry (TGA) and derivative thermogravimetry (DTG) methods have been used to measure the free water in low-moisture foods. In this study, the 2nd derivative thermogravimetry (2nd DTG) method distinguished the free and bound water based on the speed of moisture evaporation, which could be used for both low-moisture and high-moisture foods. First, the key factors related to moisture evaporation were optimized. Isothermal temperature of 30 ~ 50°C, dynamic temperature of 0.033 ~ 0.133°C/min, and flow rate of nitrogen of 20 ~ 40 mL/min were the optimal parameters for the 2nd DTG method. Under these conditions, the repeatability and reproducibility of the 2nd DTG method were enhanced, its applicability was expanded to high-moisture foods, and the accuracy was ± 4.0% of the nuclear magnetic resonance results. Hence, the 2nd DTG method is better suited for the measurement of free water in foods. |
topic |
Free water 2nd derivative thermogravimetry bound water moisture evaporation nuclear magnetic resonance |
url |
http://dx.doi.org/10.1080/19476337.2017.1416675 |
work_keys_str_mv |
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1725068502481502208 |