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...
Main Authors: | Yubin Wang, Qingyun Zheng, Wu Li, Yue Ma, Xiaoyan Zhao, Chao Zhang |
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Format: | Article |
Language: | English |
Published: |
Taylor & Francis Group
2018-01-01
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Series: | CyTA - Journal of Food |
Subjects: | |
Online Access: | http://dx.doi.org/10.1080/19476337.2017.1416675 |
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