Measurement of free water in foods by secondary derivative thermogravimetry
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DOI: 10.1080/19476337.2017.1416675
Abstract: ABSTRACT 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… read more here.
Keywords: free water; moisture; 2nd dtg; water ... See more keywords