Water Bonding and Water Determination in Foods, Part 1 |
Contents
Introduction and scope of the investigation | 1 |
Theoretical aspects of dehydration | 8 |
Systematic research on the entrainment | 31 |
5 other sections not shown
Common terms and phrases
according acid amounts analytical apparatus approximation arrived assume atmosphere average BaCl2 boiling bonding calculated calibrated carried cause changes Chem chemical cleaning column consideration constant containing correction corresponds dehydration described developed difference diffusion discussed effect Entrainment desiccation entrainment distillation essentially exists experiments final flask flour further give given glass glucose H₂O heating Hence hour hydrate hydrocarbons importance increase intake introduced involves isooctane latter levulose limiting liquid literature material Mean measurements method moisture months normal noticed obtained occurring operation outlined oven partial practical precision preparation present pure reactions reading receiver reduced reference residue retention rise room temperature safe sample showed shown solution solvent starch subjected substance substrate surface TABLE technique temperature theoretical treated tube vacuo water content water determination water vapour pressure weight