Chapter 16. Taking the Measure of Water

  1. Dr. David S. Reid President1,
  2. Dr. Tanaboon Sajjaanantakul2,
  3. Dr. Peter J. Lillford3 and
  4. Dr. Sanguansri Charoenrein4
  1. Dr. David S. Reid President

Published Online: 14 MAY 2010

DOI: 10.1002/9780470958193.ch16

Water Properties in Food, Health, Pharmaceutical and Biological Systems: ISOPOW 10

Water Properties in Food, Health, Pharmaceutical and Biological Systems: ISOPOW 10

How to Cite

Reid, D. S. (2010) Taking the Measure of Water, in Water Properties in Food, Health, Pharmaceutical and Biological Systems: ISOPOW 10 (eds D. S. Reid, T. Sajjaanantakul, P. J. Lillford and S. Charoenrein), Wiley-Blackwell, Oxford, UK. doi: 10.1002/9780470958193.ch16

Editor Information

  1. 1

    Department of Food Science and Technology, University of California, Davis, California, USA

  2. 2

    Kasetsart University, Thailand

  3. 3

    Centre for Formulation Engineering, Chemical Engineering, University of Birmingham, Birmingham, UK

  4. 4

    Department of Food Science and Technology, Faculty of Agro-Industry, Kasetsart University, Bangkok, Thailand

Author Information

  1. Department of Food Science and Technology, University of California, Davis, California, USA

Publication History

  1. Published Online: 14 MAY 2010
  2. Published Print: 11 JUL 2010

ISBN Information

Print ISBN: 9780813812731

Online ISBN: 9780470958193

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Keywords:

  • taking water measurement;
  • metric - defining contribution from water-gravimetric determination;
  • measurement - characterizing food systems;
  • solute-solute interactions - determining system behavior;
  • amount of water - oldest, and longest established measure of water;
  • oven drying - chemical degradation;
  • vacuum oven drying - reducing thermal degradation

Summary

This chapter contains sections titled:

  • Abstract

  • Introduction

  • States of Water

  • Metrics for Water

  • Conclusion

  • References